Salmon in creamy sauce with sun-dried tomatoes

First, peel and finely chop the red onion and garlic. Cut the sun-dried tomatoes into smaller pieces, and finely grate the Parmesan cheese. Wash the salmon fillets, pat them dry, then season both sides with salt and pepper.

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

In the same pan, add the butter, chopped onion, garlic, and sun-dried tomatoes, then sauté for 1–2 minutes over low heat. Pour in the coconut milk, add the grated Parmesan, and mix. Return the salmon fillets to the pan and cook for 4–5 minutes over low heat. Meanwhile, finely chop the parsley. Finally, stir the baby spinach and parsley into the sauce, cook for another 1 minute, then remove from heat.