Creamy Tuscan Salmon Pasta

INGREDIENTS

salmon fillets

2 tsp olive oil

2 ths butter

5 cloves diced garlic

1 diced onion

1/3 cup chicken broth

1/2 cup sundried tomato

1.5 cups heavy cream

Salt and pepper to taste

1 tbs Italian seasoning

3 cups baby spinach
leaves

1/2 cup grated Parmesan

1 ths fresh chopped parsley

DIRECTIONS

Heat oil in a large skillet over medium-high heat.

Season the salmon filets on both sides with Italian seasoning and salt and pepper. Sear in the hot pan. flesh-side down first, for 5 minutes on each side or until fully cooked. Remove from pan.

In the same pan, melt butter and garlic and cook for
30 seconds. Add onion and cook until translucent.

Add the sun-dried tomatoes and cook for 1-2 minutes, then pour in chicken broth and let simmer.

Reduce heat to low, add heavy cream and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to taste.

Add in the baby spinach and allow to wilt in the sauce, then add in parmesan cheese. Allow the cream sauce to simmer for a further minute until the cheese melts.

Add the salmon back into the pan, then sprinkle with parsley. Serve over rice or noodles and enjoy!