Tuscan-Style Salmon with Rice

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring 1 liter of water and 1 tbsp of salt to a boil in a pot and cook the rice for 15–18 minutes, then chop the onion, garlic, and sun-dried tomatoes finely and season the salmon with salt and black pepper.

Step 2

Heat a pan over medium heat, add a little olive oil, place the salmon fillets skin-side down, cook for about 3 minutes per side until done, and remove from the pan.

Step 3

In the same pan add 50 g of butter along with the onion and garlic and cook until the onion becomes translucent.

Step 4

Add the sun-dried tomatoes and cook briefly, then add the chicken stock concentrate.

Step 5

Pour in the cooking cream and bring to a boil, then simmer for a few minutes, add parmesan, and cook while stirring until the sauce becomes creamy and the cheese has melted.

Step 6

Return the salmon to the pan or plate it, optionally garnish with herbs such as parsley, and serve with the cooked rice.