Tuscan salmon recipe
 This zingy yet creamy Tuscan sauce is the perfect accompaniment to beautifully pink pan-seared salmon fillets. Serve alongside a fresh green salad and crusty bread for dipping or herby new potatoes. 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 parsley75g/2¾oz sun-dried tomatoes, roughly chopped 250g/9oz cherry tomatoes, halved 300ml/½ pint double cream ½ lemon, zest and a squeeze of juice25g/1oz Parmesan, finely grated100g/3½oz baby spinach sea salt and freshly cracked black pepper 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 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 Method 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. 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. 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.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. 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. Add the lemon zest and a squeeze of lemon juice. Sprinkle in the Parmesan and season with salt and pepper. 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. Serve straight to the table alongside a fresh green salad and crusty bread or herby new potatoes. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. Add the lemon zest and a squeeze of lemon juice. Sprinkle in the Parmesan and season with salt and pepper. Add the lemon zest and a squeeze of lemon juice. Sprinkle in the Parmesan and season with salt and pepper. 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. 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. Serve straight to the table alongside a fresh green salad and crusty bread or herby new potatoes. Serve straight to the table alongside a fresh green salad and crusty bread or herby new potatoes.