Salmon in creamy sauce with dried tomatoes

Clean and finely chop the onion and garlic. Cut the dried tomatoes into small pieces, finely grate the Parmesan, and wash, pat dry, and season the salmon fillets with salt and pepper on both sides.

In a spacious pan, heat the rapeseed oil over medium heat. Place the salmon fillets skin-side down and fry for approximately 30 seconds. Reduce the heat to low and continue cooking the salmon for another 5–6 minutes. Flip the fillets and cook for another 1–2 minutes on the other side. Remove the salmon from the pan and set aside.

In the same pan, add the butter, onion, garlic, and dried tomatoes. Sauté for 1–2 minutes over low heat. Pour in the coconut milk, add the grated Parmesan, and mix well. Return the salmon to the pan and let everything simmer for 4–5 minutes over low heat. Meanwhile, finely chop the parsley. Finally, incorporate the baby spinach and parsley, cook for another 1 minute, then remove the pan from the heat.