INGREDIENTS
3 fillets
salmon
2 tsp
olive oil
2 tbsp
butter
5 cloves
garlic
1 small
yellow onion
80 mls
vegetable broth
150 gs
sun dried tomato
1 3/4 cups
heavy cream
1 serving
salt and pepper
3 cups
baby spinach leaves
1/2 cup
parmesan
1 tbsp
fresh parsley