Creamy Mediterranean Salmon
Creamy Mediterranean Salmon
Need a fast, delicious weeknight dinner? This creamy Mediterranean salmon has you covered! With its tasty creamy sauce and tender veggies, it’s a breeze to whip up after a busy day. Pair it with pasta, rice or potatoes for a satisfying, complete meal that’s ready in no time — perfect for keeping your evenings simple and delicious.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp extra-virgin olive oil, plus extra for frying the salmon
- 4 salmon fi llets
- 1 onion, diced
- 3 cloves garlic, minced
- ½ bunch fresh thyme leaves or ¼ tsp dried
- 1 lemon, zested & juiced
- 250g cherry tomatoes
- 1 head broccoli, broken into small fl orets
- 120mL chicken or vegetable broth
- 150g cream
- Sea salt & freshly ground black pepper, to taste
- 60g baby spinach
Method
- Pat salmon dry with a paper towel.
- Heat a pan over a moderately high heat. Splash water in the pan and if it balls up like mercury, the pan is ready.
- Turn the heat down to medium and add a drizzle of olive oil. Cook the salmon on both sides to your liking. Season with a little sea salt as it cooks. Set aside.
- Add olive oil and onion to the pan and sauté until the onion starts to soften. Add the garlic, thyme, lemon zest and sauté for 1 min.
- Add the tomatoes, broccoli and broth. Simmer for 2 mins with the lid on so the broccoli starts to soften and the tomatoes poach.
- Stir through the cream and heat to a slow simmer for a few more mins. Add the lemon juice, season and taste.
- Add the baby spinach and stir to wilt. Add the salmon back to the pan, heat through for a min and serve immediately.
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