Salmon in creamy sauce with dried tomatoes

First, peel and finely chop the onion and garlic. Cut the dried tomatoes into bite-sized pieces. Finely grate the Parmesan. Wash the salmon fillets, pat them dry, and season both sides with salt and pepper.

Heat the rapeseed oil in a large pan over medium heat. Place the salmon fillets skin-side down in the pan and sear for about 30 seconds. Then reduce the heat and gently fry the salmon for another 5–6 minutes. Flip the fillets and cook for another 1–2 minutes on the other side until done. Remove the salmon from the pan and set aside.

Add butter to the same pan and sauté the onion, garlic, and dried tomatoes for 1–2 minutes until translucent. Pour in the coconut milk, add the grated Parmesan, and stir well. Return the salmon to the pan and let everything simmer over low heat for 4–5 minutes. Meanwhile, finely chop the parsley.