Method

1. Heat oil in a skillet over medium-high heat. Season salmon filets on both sides with S&P, sear flesh-side down first for 5 mins, flip & repeat. Once cooked, remove from the pan & set aside.
2. Add garlic & onion to pan, fry until fragrant (add oil if needed). Add white wine to pan & allow to reduce for a couple minutes. Add sun dried tomatoes & fry for 1-2 mins.
3. Reduce heat to low & add coconut cream/normal cream, bring to a soft simmer, while stirring occasionally. Season with S&P.
4. Add spinach leaves, parsley, parmesan cheese (+ optional olives), allow sauce to simmer and reduce further until cheese melts through the sauce.
5. Add salmon back into the pan for a final 2mins. Serve on own or over pasta/rice.