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Creamy Garlic Salmon with Sundried Tomatoes

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Seeing as I eat out most days, I like to keep meals at home mainly fish/vegetable based to maintain a relatively healthy diet. But there is only so much grilled salmon one can eat so once in a while, I make this creamy garlic salmon with sundried tomatoes. It is the perfect mix between comfort and healthy – yes this actually exists!

**I am working with LIA Relief Trust this Ramadan to fundraise £5000 to help feed those who are in need. Any donation helps so are you guys ready to race towards transforming the lives of those in need? Click here to donate.**


Here is the base recipe but feel free to modify to your liking, e.g. spray oil instead of olive oil, using less butter, single cream instead of double etc. You can also use chicken instead of fish if you fancy jazzing up those chicken breasts you have in the freezer. 

CREAMY GARLIC SALMON WITH SUNDRIED TOMATOES

INGREDIENTS

2 salmon fillets (cod/prawns/chicken work well here too)
Salt and pepper, to season
1 tsp olive oil
1 tbsp butter
½ medium onion, chopped 
3-4 garlic cloves, chopped or minced
5 large sundried tomato pieces, drained of oil and chopped
50ml of vegetable stock 
100-150ml of double cream (see notes)
Salt and pepper, to taste 
2 large handfuls of baby spinach 
1tbsp of freshly chopped parsley (optional)
Freshly grated parmesan (optional)

Notes: Depending on how healthy you would like this dish, the amount of cream you add to the dish is up to you. You can also sub for single cream which is considerably less calorific. 

METHOD

  1. Heat oil in a non-stick pan and whilst waiting for it to get hot, season both sides of the salmon fillets with salt and pepper. 
  2. Sear the fillets in the hot pan for five minutes starting with skin side up first and flip once a golden colour is achieved. Cook for 2 more minutes before removing and setting aside.
  3. In the same pan, melt the butter and add the chopped onions. Once softened, add in the garlic and stir until fragrant. Then add in the sun dried tomatoes and cook for 2 minutes. 
  4. Add in the vegetable stock liquid and let it reduce down.
  5. Lower the heat and add in the double cream and parmesan cheese, if using, before letting it come to a simmer. Season with pepper and taste for salt. 
  6. Add in the baby spinach leaves and let them wilt down. 
  7. Add the cooked salmon pieces back into the pan and smother in the garlic cream mixture. Let this simmer for a few minutes until the salmon is fully cooked through. 
  8. Sprinkle with chopped parsley and serve immediately with salad, crusty bread, or rice. 

**I am working with LIA Relief Trust this Ramadan to fundraise £5000 to help feed those who are in need. Any donation helps so are you guys ready to race towards transforming the lives of those in need? Click here to donate.**

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