This salmon in creamy sun-dried tomato sauce is a restaurant-worthy dinner that comes together in one pan. Tender, golden-seared fish is folded into a silky cream sauce with sun-dried tomatoes and wilted spinach, making it perfect for a busy weeknight. If you enjoy quick fish dinners, you will also love our Nordic-Style Salmon Soup and Pan-Seared Salmon Steak.
Ingredients
- Trout or salmon fillets (or steaks)
- 2 garlic cloves
- Sun-dried tomatoes
- Fresh spinach
- 200 ml (3/4 cup) cream (10%)
Instructions
- Salt and pepper the fish; remove scales and bones before cooking.
- Sear 2-3 minutes per side in the oil from the sun-dried tomatoes.
- Remove the fish; saute the minced garlic and sun-dried tomatoes in the same oil for a couple of minutes.
- Add the spinach and wilt 2-3 minutes.
- Pour in the warmed cream and simmer until slightly thickened.
- Return the fish, turn to coat in sauce, cover, and rest a couple of minutes on low heat.
Tips
- Warm the cream before adding it so the sauce stays smooth and does not split.
- Do not overcook the fish; it should flake easily but stay moist in the centre.
- Serve with rice, mashed potatoes, or crusty bread to soak up the sauce, and see Serious Eats for more fish-cooking inspiration.
Nutrition: per 100 g: 94 kcal, protein 8 g, fat 5 g, carbs 2 g.