May 9, 2019

Serves 4

Reset: Suits all phases
Great Shape: protein, fat, dairy, vegetable


1 Tbsp olive oil
4 pieces salmon with skin
1 Tbsp butter
2 cloves garlic, minced
1 punnet cherry tomatoes
2 handfuls baby spinach
½ cup cream
¼ cup parmesan cheese
1 lemon 
Parsley sprigs


  1. Heat oil in a large fry pan over medium-high heat. Add salmon, skin side down, and cook for 6 minutes. Flip the salmon and cook a further 2 minutes. Remove from the pan and keep warm.
  2. In the same pan, reduce heat and add butter and garlic. Stir until fragrant, about 30 seconds.
  3. Add cherry tomatoes and cook for 1-2 minutes.
  4. Add baby spinach, cream, and parmesan; stir to combine and simmer until sauce thickens, about 2 minutes.
  5. Return salmon to the creamy mixture, and add a squeeze of juice from half the lemon. 
  6. Quarter the remaining lemon, and serve the meal topped with lemon wedges and parsley sprigs.
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