Creamy 1 Pan salmon
Ingredients
- 2 salmon fillets
- 1 yellow onion finely chopped
- 2 cloves of garlic finely chopped
- 1/2 cup sundried tomatoes
- 1 cup spinach
- 1 cup 240g light coconut cream
- 1 tin of cannellini beans drained
- salt and pepper to taste
Instructions
- Add a drizzle of oil on a non stick pan. Cook onion and garlic until golden brown, about 2 minutes.
- Add salmon into the pan skin-side first, and cook for about 2 minutes until golden brown, but still a bit pink in the middle. Add the coconut milk and sundried tomatoes, and simmer until slightly thickened, about 3 minutes.
- Add the spinach and the beans, and cook until the spinach is wilted.
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