This is a great way to eat salmon – the flavour of the sun-dried tomatoes complements the salmon and spinach and it’s very easy to prepare. Serves 4
1 Tbsp coconut oil
1/4 cup minced shallots
4 cloves garlic, minced
300g fresh spinach
5 sun-dried tomatoes, chopped
1/4 tsp red pepper flakes
4 skinless salmon fillets, rinsed and patted dry
to taste, sea salt and black pepper
- Preheat oven to 180 C. Heat the coconut oil in a skillet over medium heat. Add the shallots and cook until soft, about 3 minutes, stirring occasionally.
- Add the garlic and cook for another minute. Add the spinach, sun-dried tomatoes, and red pepper flakes. Cook for another 2-3 minutes and season to taste.
- Remove the vegetables from the heat and set aside.
- Season the salmon with salt and pepper and place in a baking dish. Top each fillet with the spinach mixture and place in the oven for 15-20 minutes or until cooked.