πŸ› RECIPE OF THE WEEK πŸ₯˜

One-pan Creamy Tuscan Salmon

πŸ₯¬ Ingredients πŸ₯• β€’ 80g (1/2 cup) semi-dried tomatoes in oil, chopped, 1 1/2 tablespoons oil reserved β€’ 4 x 130g skinless salmon fillets β€’ 1 brown onion, finely chopped β€’ 3 garlic cloves, crushed β€’ 300ml cooking cream β€’ 80g baby spinach β€’ 1 tablespoon drained baby capers β€’ 1/4 cup small fresh basil leaves β€’ Crusty bread, to serve

πŸ‘‰ Method πŸ‘ˆ β€’ Heat half the reserved oil in a large frying pan over medium-high heat. Cook the salmon for 1 minute each side or until golden. Transfer to a plate. β€’ Heat the remaining reserved oil in the same pan over medium-high heat. Cook the onion and garlic, stirring often, for 5 minutes or until softened. Add the cream and 80ml (1/3 cup) water. Bring to the boil. Return the salmon to the pan. Add the sun-dried tomato. Reduce heat and simmer for 3 minutes or until salmon is almost cooked through. β€’ Stir through the spinach and capers. Cook for 1-2 minutes or until spinach is wilted. Scatter over the basil and serve with crusty bread.

Enjoy!

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