Creamy Tuscan Salmon (Print Version)

# Ingredients:

01 - Two salmon fillets, 6 ounces each.
02 - 4 tbsp of olive oil.
03 - A couple of tablespoons of butter.
04 - One small onion, finely chopped.
05 - Four garlic cloves, finely minced.
06 - Half a cup of cherry tomatoes, sliced in half.
07 - A quarter cup of sun-dried tomatoes in oil, diced.
08 - Half a cup of either chicken or veggie broth.
09 - Half a cup of cream (heavy variety).
10 - 1 tsp of dried basil.
11 - Half a teaspoon of kosher salt.
12 - A quarter teaspoon of black pepper.
13 - A quarter cup of Parmesan, shredded.
14 - Two handfuls of fresh baby spinach.
15 - 2 tbsp freshly chopped parsley.

# Instructions:

01 - Sprinkle both sides of the salmon fillets with salt and pepper.
02 - Warm the oil in a pan. Cook salmon for about 5 minutes per side until crispy. Take out and set aside.
03 - Add oil and butter to the pan. Cook the garlic and onion for a few minutes until soft.
04 - Toss in both types of tomatoes and the spices. Simmer until the tomatoes start to pop.
05 - Stir in the broth and cream. Let it bubble, then mix in the cheese and spinach until the greens wilt.
06 - Place salmon back into the pan. Warm it up and serve it straight away.

# Notes:

01 - You can bake the salmon at 350°F for 15 minutes instead of frying.
02 - Add extra broth if you want more sauce.
03 - Make the sauce while the salmon is cooking to save time.

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