Pan Roasted Salmon with Creamy Tomato and Spinach Tuscan Sauce

Ingredients

• 2 tbsp olive oil
• 4 salmon fillets
• 2 tsp kosher salt
• 1/2 tsp black pepper (plus more for seasoning cream)
• 6 cloves garlic (minced)
• 100g cherry tomatoes
• 1 cup heavy cream
• 1 tsp dried basil
• 1/4 tsp cayenne pepper
• 1/2 cup parmesan cheese
• 3 handfuls of spinach
• 1/2 bunch basil
• To serve:
• .
• Grilled sourdough
• Green beans (optional)

Instructions

1. Heat your Chef's pan over a medium-high heat. Let the pan sit on the hob for a couple of minutes to allow it to get very hot.
2. Meanwhile, pat each salmon fillet dry with paper towels. Sprinkle the top of the salmon with the salt and black pepper.
3. Pour 1 tbsp olive oil into the hot pan, then add your salmon and cook for 1-3 minutes until the underside is seared brown.
4. Once browned, flip the salmon to cook the other side until almost cooked through before turning off the heat.
5. Remove the salmon from the heat, and cover to keep warm.
6. Using the same pan over a medium heat, add another tbsp olive oil.
7. Add your garlic and cook for around 1 minute, stirring frequently, until fragrant.
8. Chop your cherry tomatoes into halves, then add them to the pan. Cook for another minute, or until the tomatoes are starting to split.
9. Add in the cup of cream, a tsp of salt, the dried basil, cayenne pepper, and black pepper to taste.
10. Let themixture come to a light simmer for a few minutes.
11. Add 1/2 cup of grated parmesan cheese, then stir in the spinach. Continue cooking over a medium heat until the cream has slightly thickened, and the spinach has wilted.
12. Add in the basil, stir well, then return the salmon to the pan. Heat through if necessary, then serve.
13. Serve with freshly grilled or toasted bread, and enjoy!