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  1. 2/3 Salmon Fillets
    Olive Oil
    1 Onion, diced
    3 Garlic Cloves, minced
    1 tbsp Tomato paste
    100g Sun-dried Tomato, chopped
    100ml White Wine (can use chicken stock if don’t want alcohol)
    375ml Heavy Cream
    1 tsp Paprika
    1 tsp Oregano
    50g grated Parmesan
    200g Spinach
    Salt and pepper to taste

    Serve over rice or mash potato or pasta
    Top with fresh basil and lemon

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