Salmon with tomatoes and crème fraiche

Name: Salmon with tomatoes and crème fraiche
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 4 salmon fillets; 1 onion, diced; 2 cloves garlic; 300 g cherry toms, whole; 15 sun dried tomatoes, chopped; 1/2 tsp paprika; 200 ml chicken stock; 1 can butter beans, drained; 100 g Spinach; 3 tbsp crème fraiche; 25 g Parmesan, grated; 1 lemon, zest; 5 leaves basil

Tom Jacobs @snakey_jakey

Cambridge

Salmon with tomatoes and crème fraiche

Tom Jacobs @snakey_jakey

Saved

Ingredients

30min

4 servings

4salmon fillets
1onion, diced
2 clovesgarlic
300 gcherry toms, whole
15sun dried tomatoes, chopped
1/2 tsppaprika
200 mlchicken stock
1 canbutter beans, drained
100 gSpinach
3 tbspcrème fraiche
25 gParmesan, grated
1lemon, zest
5 leavesbasil

Saved

Steps

30min

1

Season the salmon and seal on all sides in a large pan, then set aside
2

In the same pan fry the onion and garlic with a pinch of salt
3

Add the cherry and sun dried tomatoes and paprika, stir
4

Add the stock, bring to the boil, add the butter beans and simmer for 10 mins
5

Add the spinach, basil, crème fraiche, Parmesan and salmon. Heat so the spinach wilts and the sauce darkens