‘Marry Me’ Tuscan Salmon

Serves: 2
Prep time: 10 minutes
Cook time: 25-30 minutes

Ingredients:

• 4 Loch Duart Salmon Fillets
• ½ tbsp olive oil
• 1 red onion, finely chopped
• 1 large garlic clove, crushed
• ½ tbsp tomato puree
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ¼ tsp chilli flakes (or more if you like it spicier)
• 70g sundried tomatoes, drained, patted dry then roughly chopped
• 2 jarred roasted red peppers, drained, patted dry then roughly chopped
• 220g cherry tomatoes
• 1 can chickpeas, drained and rinsed
• 300ml-400ml hot chicken stock
• Couple large handfuls of baby spinach
• Handful basil leaves, roughly torn
• 2 heaped tbsps creme fraiche
• Zest and juice of a lemon
• 30g parmesan, finely grated
• Sea salt flakes and black pepper

Method:

1. Drizzle the salmon fillets with the oil and massage all over the fillets. Fry over a medium heat until the skin is crispy and golden and the salmon is just cooked through (roughly 3-4 minutes on the skin side and 1-2 minutes on the other sides). Remove the fillets to a plate, but return the same pan to the heat.
2. Add the red onion and fry over a medium heat for 6-7 minutes until softened but not coloured.
3. Add the garlic, tomato puree, paprika, oregano and chilli flakes. Stir for a minute then add the sundried tomatoes, roasted red peppers, whole cherry tomatoes and chickpeas. Stir for another minute then add the chicken stock.
4. Bring to the boil then simmer the mixture for 5 minutes until thickened slightly.
5. Add the spinach, basil, creme fraiche, lemon zest and juice and grated parmesan. Stir well then return the salmon fillets to the pan to warm through. Season to taste.
6. Once the salmon has been heated through, serve on top of the sauce with extra basil, grated parmesan and lemon wedges on the side.