A magically good fish dish. It is really delicious and ready about 30 minutes !

• Prep Time: 10 min Cooking Time: 20-25 min

• 4 servings

• 4 salmon fillets, fresh or thawed
• 3 cloves of garlic
• 1 red onion
• 300 g cherry tomatoes
• 50 g baby spinach
• 2 dl cream
• 1/2 pot fresh basil, chopped
• 100 g Parmesan cheese
• 2 teaspoons lemon juice
• 1 vegetable stock cube
• salt and pepper
• butter and oil, for frying

Salt and pepper the salmon fillets and fry them in oil on high medium heat, 5 minutes on one side and then 2 minutes on the other. Put the fillets aside and finely chop the garlic cloves and red onion.

Add a dab of butter to the pan and fry the garlic and red onion on medium heat in the pan for a minute.

Split the cocktail tomatoes and leave in the pan until they soften slightly. Add the spinach and stir until soft. Pour in cream and let it boil. In with the bouillon cube.
Reduce heat to medium and add parmesan cheese, chopped basil and pepper.

Drizzle in lemon juice and add to the salmon fillets last.
Brush some sauce over the fillets, let it warm and serve with, for example, rice.