Creamy Tuscan Salmon

If you are using frozen salmon, thaw it first.
Pat 500 gr Salmon Fillet Frozen dry with paper towels – this is important to achieve a nice golden, crispy crust when cooking. Season with ¹/₂ tsp Table salt and ¹/₂ tsp Black Pepper - Powder.

Heat 2 tbsp Olive oil extra virgin in a pan over medium-high heat. Place the fillets in the pan and let them sear without moving them for about 4–5 minutes, until a golden crust forms on the bottom. Then carefully flip them and cook for another 3–5 minutes on the other side, until done.

Transfer to a plate and set aside.

In the same pan, melt 1 tsp Butter. Add the finely chopped ³/₄ head Onions and minced 4 cloves Garlic, then cook briefly until softened and fragrant.

Add 250 gr Cherry Tomatoes cut in half and 50 gr Dried tomatoes. Stir and cook for 1–2 minutes, then add 50 gr Tomato Puree and mix well.

Lower the heat and add the juice of ¹/₄ piece Lemon. Let it blend briefly with the other ingredients, then pour in 150 ml Vegetable cooking cream. Add
- 40 gr Shaved Grana Padano
- 1 tsp Basil dried
- 1 tsp Oregano dried
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- ¹/₂ tsp Black Pepper - Powder.
Stir until the sauce becomes smooth and creamy.

Add 50 gr Spinach and cook very briefly, just until the spinach wilts.

Return the salmon to the pan and spoon some of the sauce over the fillets. Let it simmer for about 1 minute so the flavors can come together.

Serve immediately, optionally with a little extra Parmesan sprinkled on top.