It’s zingy, creamy and delicious

 Tuscan salmon

This zingy yet creamy Tuscan sauce is the perfect accompaniment to beautifully pink pan-seared salmon fillets. Serve alongside a fresh green salad (yes please). Some may like some crusty bread for dipping or perhaps herby new potatoes … as always the choice is yours dear reader.

Serves Four

2 tbsp olive oil, for frying
4 salmon fillets, around 125g/4½oz per fillet
1 medium onion, sliced
1 garlic clove, crushed
1 small bunch fresh parsley
75g/2¾oz sun-dried tomatoes, roughly chopped
250g/9oz cherry tomatoes, halved
300ml/½ pint double (heavy) cream
½ lemon, zest and a squeeze of juice
25g/1oz Parmesan, finely grated
100g/3½oz baby spinach
sea salt and freshly cracked black pepper


1. Heat 1 tablespoon oil in a large, heavy-bottomed frying pan over a medium-high heat. Pat the salmon fillets dry using kitchen paper then season with salt and pepper. Carefully lay the fillets skin-side down in the hot pan and allow to fry for 5 minutes giving each fillet plenty of space to cook.
2. Once the skin is golden and crisp, carefully flip each fillet using a spatula and fry for a further 2–3 minutes until just cooked through. If the salmon is browning too quickly, turn down the heat.
3. Remove the salmon from the pan and transfer to a plate while you make the sauce. Add the remaining oil to the pan and turn down the heat to medium. Add the onion and fry for 3–4 minutes until starting to soften, then add the garlic along with a pinch of salt and fry for a further 1 minute.
4. Remove the stalks from the parsley and finely chop, keeping the leaves for later. Add the parsley stalks and sun-dried tomatoes to the pan and fry for another 1 minute.
5. Tip in the cherry tomatoes and fry for 2–3 minutes until they start to soften. Pour in the cream and turn the heat down to medium-low. Let the cream come to a gentle simmer and allow the sauce to reduce for 1 minute.
6. Add the lemon zest and a squeeze of lemon juice. Sprinkle in the Parmesan and season with salt and pepper.
7. Add the spinach to the pan and allow to wilt – this should only take 1–2 minutes – and stir through to incorporate into the sauce. Return the salmon to the pan and allow to gently reheat for 1–2 minutes.
8. Serve straight to the table alongside a fresh green salad and crusty bread or herby new potatoes.

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Green Salad, the Mary Berry Way – more details hereYou will find a variety of articles and recipe ideas within this blog. It is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health it is always advisable to consult your Doctor or health care team.

All the best Jan


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