One-Pan Tuscan Salmon by Sally & Maha

RSF // 3190 K J/763 CAL PER SERVE

SERVES 2

1 teaspoon extra virgin olive oil

2 x 120 g (41/4 oz) salmon fillets, skin on, pin-boned

pink salt and freshly ground black pepper

1 teaspoon butter

1 small onion, finely diced

6 garlic cloves, crushed

165 g (5¾ oz/3/4 cup) sun-dried tomatoes (from a jar), drained and chopped

110 g (3¾ oz/½ cup) roasted red capsicum (pepper) (from a jar), drained and chopped

245 g (9 oz/1 cup) light sour cream

1 tablespoon cornflour (cornstarch)

1 tablespoon chopped flat-leaf (Italian) parsley leaves

Heat the oil in a large frying pan over medium–high

heat. Season the salmon on both sides with salt and

pepper, and sear, skin side up first, in the hot pan for

5 minutes on each side, or until cooked to your liking

(we like ours just opaque). Remove from the pan and

set aside.

Melt the butter in the same pan. Add the onion and

garlic and fry, stirring frequently, until light golden.

Add the sun-dried tomatoes and roasted capsicum

to the pan and fry for 2–3 minutes to release their

flavours. Reduce the heat to low.

In a bowl, whisk together the sour cream and cornflour

until smooth. Add to the pan, stirring well until the

sauce has thickened.

Return the salmon to the pan, sprinkle on the parsley

and spoon the sauce over each fillet. Great with

steamed rice.

Read about Super Green Super Easy HERE

Recipe and images from Super Green Super Easy by Sally Obermeder and Maha Corbett, published by Allen & Unwin, photography by Rob Palmer.