Salmon in creamy tomato sauce

First, clean and finely chop the onion and garlic, cut the sun-dried tomatoes into pieces, finely grate the Parmesan. Wash, pat dry, and season the salmon fillets with salt and pepper on both sides.

Take a larger pan and heat the oil over medium heat. Place the salmon fillets skin-side down in the hot oil and fry for about 30 seconds over medium heat. Then, reduce the heat to low and continue to fry the salmon for another 5-6 minutes. Flip the fillets and fry them on the other side for 1-2 minutes over low heat. Remove the salmon from the pan and set it aside.

Add the butter, chopped onion, chopped garlic, and chopped sun-dried tomatoes to the pan and sauté for 1-2 minutes over low heat. Pour in the coconut milk, add the grated Parmesan, and mix well. Return the fried salmon fillets to the pan and cook for 4-5 minutes over low heat. Meanwhile, finely chop the parsley. Finally, add the baby spinach and chopped parsley, mix everything, and cook for another minute over low heat. Turn off the heat and serve immediately. Enjoy!