Directions
- 1Open the bottle of rose wine.
- 2Season salmon fillets with salt, pepper, and olive oil.
- 3Heat olive oil in a pan and cook the salmon fillets until golden brown on each side.
- 4Finely dice the onion and garlic.
- 5Add diced onion and garlic to the pan.
- 6Add sun-dried tomatoes and olives to the pan and mix.
- 7Add spinach to the pan.
- 8Pour in fresh cream and stir.
- 9Add the cooked salmon to the pan and mix.
- 10Add butter and fresh basil.
- 11Serve the salmon with jasmine rice and the creamy sauce.
Ingredients
- 2 Salmon Fillets
- 2 tsps Olive Oil
- 2 tbsps Butter
- 5 cloves Garlic, finely diced
- 1 Onion, diced
- 100 g Calamata Olives
- 150 g Sun-dried Tomatoes
- 1.75 cups Fresh Cream
- 0 Salt
- 0 pepper
- 3 cups baby spinach leaves
- 0 Fresh Basil, chopped
- 0 Jasmine Rice
Equipment
wine openerfrying panknifewooden cutting boardspatula
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