Creamy tuscan salmon

5 Minutes Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once salmon filets are cooked, remove from the pan and set aside.

5 Minutes In the same pan, melt the butter in the remaining cooking juices leftover. Add in the garlic and fry until fragrant (about 1 min). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes so they release their flavors. Finally, pour in the vegetable broth, and allow the sauce to reduce down slightly.

5 Minutes Reduce heat to low, add the heavy cream, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to your taste.

5 Minutes Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese. Allow the cream sauce to simmer for a further minute until cheese melts through.

5 Minutes Add the salmon filets back into the pan; sprinkle with the parsley, and spoon the sauce over each filet.

5 Minutes **NOTES AND TIPS:** - Serve with steamed vegetables or mashed cauliflower, rice or pasta