- Tasty Seafood
- About us
- Key brands
- Hidden folder
1. Finely chop the shallots and garlic. Melt the butter in a large frying pan, preferably an iron pan. Fry the shallots for 2-3 minutes before adding the spinach. Stir until the spinach wilts, then season with salt and pepper.
2. Add the vegetable or fish stock, cream and drained butter beans. Bring to the boil then lower the temperature so the sauce simmers.
3. Slice the sun-dried tomatoes into sticks and slice the lemon. Add evenly to the frying pan along with the salmon fillets.
4. Leave the pan simmering for 10-15 minutes or until the salmon is cooked. Top with finely chopped herbs before serving.