Saumon crémeux à la toscane facile (recette en 20 minutes)

Ingrédients

• 4 fillets salmon ((skin on if you like crispy skin, or skin off) I like fresh, but frozen - defrosted first - is fine, too.)
• 1/2 medium onion (chopped finely)
• 3 large garlic cloves (crushed)
• 1/2 teaspoon paprika
• 1 teaspoon mixed dried herbs ((I like Italian))
• 1 cup heavy cream ((or double cream, thickened cream))
• 1 teaspoon mustard ((I like Dijon))
• 1 1/2 cups spinach (I use bagged baby spinach for convenience. Frozen works too - just defrost and squeeze out the water.)
• 1/3 cup sun-dried tomatoes ((in oil) chopped (I sometimes replace some of these or add to them with some finely chopped fresh tomato.))
• 1 lemon (zest only)
• 1/3 cup parmesan cheese (grated)
• fresh basil (to serve (optional))

Préparation

1. 1

   Cook the salmon.: Heat up 1 to 2 tablespoons of oil in a skillet, frying pan or other large pan on a medium high heat. Place the salmon in the pan (skin-side-down if using skin-on salmon) and leave it to cook for about 5 minutes. Then use a fish slice or similar to flip it over to cook for 2 to 3 minutes on the other side or until just cooked through. Take the cooked salmon out of the pan and onto a plate.

2. 2

   Cook the onion, then add the garlic, paprika and herbs.: Pour out any excess liquid in the pan. Then add a drizzle more oil. Cook the onion, stirring, for a couple of minutes until softened. Then add the crushed garlic, paprika, and dried herbs, and stir for another minute.

3. 3

   Add the rest of the sauce ingredients and bubble until thickened.: Now add the cream, mustard, spinach and tomatoes to the pan. Stir until you have a smooth mixture. Then stir in the lemon zest and parmesan cheese. Let the mixture bubble until hot and thickened to a pourable consistency that coats the back of a spoon. If it seems too thick, stir in a drizzle of milk, broth (stock) or water, if too thin, simply simmer for a minute or two longer.

4. 4

   Add the salmon back into the pan.: Now carefully place the cooked salmon back into the pan. Spoon a little of the sauce over each piece. If using, scatter a handful or two of fresh basil over the whole dish.

5. 5

   Serve each person a piece of salmon, a little sauce and sides of your choice.: Immediately serve each person with one piece of salmon and a little more of the sauce drizzled over the top. Serve with rice, pasta, potatoes or mashed potatoes, and vegetables or salad (I like plain broccoli for ease!). You can also serve the lemon cut into wedges for everyone to squeeze over at the table if they like.