Garlic Tuscan Salmon

Benefits: Good source of Potassium, protect brain health, help fight inflammation, a great source of protein and a good source of Omega 3.

Ingredients

1/3 cup (80ml) vegetable broth

1/2 cup grated Parmesan

1 tbsp fresh parsley, chopped

1 small yellow onion, diced 2 tsp olive oil

2 tbsp butter

3 cups baby spinach leaves

3-4 salmon fillets

5 cloves garlic, finely diced

5 ounces (150g) jarred sun-dried tomato in oil, drained of oil

Combine 278 ml of soy milk with 1/3 cup (138 ml) of olive oil

(mixed well together this is to act as the cream)

Salt and pepper, to taste

Instructions

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

2. Season the salmon fillets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking

3. Once salmon fillets are cooked, remove from the pan and set aside

4. In the same pan, melt the butter in the remaining cooking juices leftover

5. Add in the garlic and fry until fragrant (about one minute)

6. Add onion and stir fry until translucent

7. Add the sun-dried tomatoes and fry for 1-2 minutes so they release their flavors

8. Finally, pour in the vegetable broth, and allow the sauce to reduce down slightly

9. Reduce heat to low, add the heavy cream alternative, and bring to a gentle simmer, while stirring occasionally

10. Season the cream sauce with salt and pepper to your taste

11. Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese

12. Allow cream sauce to simmer for a further minute until cheese melts through

13. Add the grilled salmon fillets back into the pan; sprinkle with the parsley, and spoon the sauce over each fillet

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