Creamy Tuscan Salmon Skillet

Ingredients

• 455 g salmon, cut into chunks
• 320 g cooked rice
• 35 g baby spinach and 70 g sun-dried tomatoes
• 80 ml heavy cream
• 20 g grated parmesan
• 15 ml olive oil
• salt
• black pepper

Method

1. Step 1

   Season 455 g salmon, cut into chunks with salt and black pepper.

2. Step 2

   Heat the olive oil in a large skillet over medium-high heat and cook the seafood for 2 to 4 minutes until it is almost done.

3. Step 3

   Add 35 g baby spinach and 70 g sun-dried tomatoes and cook it for 2 minutes until the vegetables soften slightly.

4. Step 4

   Stir in 80 ml heavy cream and let it bubble for 1 minute.

5. Step 5

   Add 320 g cooked rice to the skillet and toss everything together.

6. Step 6

   Finish the skillet with 20 g grated parmesan.

7. Step 7

   Serve the skillet immediately while the sauce is hot and glossy.