Dinner – Tuscan Salmon - Daniel Davey

‍Ingredients

For the Salmon

• 4 Salmon fillet (500g of salmon)
• 1 tbsp Extra virgin olive oil
• ¼ tsp Salt

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For the white cream sauce

• 3 clove Garlic minced
• 48 g Sundried     tomatoes chopped
• 8 Cherry tomatoes
• 8 Mushrooms (medium chestnut     mushrooms, chopped)
• 100 g Artichoke     hearts (chopped)
• 2 handful Baby spinach
• 200 ml Cream
• ¼ tbsp Paprika
• ¼ tsp Salt

Instructions

Preparation:

Heat 1 tbsp of olive oil in a large non-stick pan on medium-high heat.

Season the salmon fillets with salt.

When the oil is hot, add salmon fillets flesh side down (skin side up). Sear for about 5 minutes.

Flip the salmon fillets to the other side (skin side down). Sear for another 5 minutes on medium heat until salmon is almost cooked and remove salmon from the pan.

For the white cream sauce:

In the same non-stick pan, add chopped sun-dried tomatoes, minced garlic, chopped artichokes, mushrooms and tomatoes. Cook, stirring, for 1 minute.

Add fresh spinach, and continue cooking and stirring until the spinach wilts.

Add the cream and paprika to the vegetables and simmer for about 1 minute, stirring. Season with salt.

Putting it together:

Add cooked salmon to the skillet with the cream sauce.

Spoon the sauce over the salmon, and simmer for a minute or more, until the salmon is warmed up and cooked through, serve it up.

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To access Daniel’s full range of recipe’s please visit his website: https://www.daveynutrition.com/

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