Salmon in creamy sauce with dried tomatoes

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

In a large pan, heat the rapeseed oil over medium heat. Place the salmon fillets skin-side down in the hot oil and sear for about 30 seconds. Then reduce the heat to low and fry the salmon for another 5–6 minutes. Carefully flip the fillets and cook for another 1–2 minutes on the other side until done. Remove the fried salmon from the pan and set aside.

In the same pan, melt the butter. Add the chopped onion, garlic, and dried tomatoes and sauté for 1–2 minutes over low heat. Pour in the coconut milk, add the grated Parmesan, and stir well. Return the salmon to the pan and let everything simmer for 4–5 minutes over low heat. Meanwhile, finely chop the parsley. Finally, stir in the baby spinach and chopped parsley, and cook for another 1 minute until the spinach has wilted. Remove from the heat and serve.