Easy enough for a weeknight when glazed salmon gets old. Here were my changes: I don't like sun dried tomatoes so swapped with roasted red peppers (jar), I saved time and money on frozen salmon and instead of thawing I used some broth with a good amount of salt oil in the pan first to cook thru then removed to continue the recipe, I swapped half n half for coconut milk, used olive oil throughout, and went with a kale-spinach frozen bag
