Creamy Garlic Rakaia Salmon With Spinach & Tomatoes

3 Rakaia salmon fillets
2 tsp olive oil
2 tbsp butter
5 cloves garlic, finely diced
1 small onion, diced
⅓ cup (80 ml) vegetable stock
150 g jarred sun-dried tomato in oil, drained of oil
1¾ cups heavy cream
SIDS SALT & PEPPER to taste
3 cups baby spinach leaves
½ cup grated Parmesan
1 tbsp fresh parsley, chopped

Heat the oil in a large frypan over medium-high heat. Season the salmon filets on both sides with SIDS SALT & PEPPER, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, until cooked to your liking. Once salmon fillets are cooked, remove from the pan and set aside.
In the same pan, melt the butter in the remaining cooking juices leftover. Add in the garlic and fry until fragrant. (about one minute) Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes so they release their flavours. Finally, pour in the vegetable stock, and allow the sauce to reduce down slightly. Reduce heat to low, add the heavy cream, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with SIDS SALT & PEPPER to your taste.
Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese. Simmer for a further minute until cheese melts through.
Add the grilled salmon fillets back into the pan, sprinkle with the parsley, and spoon the sauce over each fillet. Serve the creamy garlic Rakaia salmon over steamed veg or cauliflower rice for Keto dieters, or rice or pasta for non-Keto.