Creamy Sun-Dried Tomato Salmon With Spinach Gnocchi

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat

Once hot, add the gnocchi and cook for 6-8 min or until beginning to crisp

Tip: Don't stir too often as this will prevent the gnocchi from crisping!

Meanwhile, heat a separate large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the salmon fillets (skin-side down), season with a pinch of salt and pepper and cook for 5-6 min, turning once halfway

Peel and roughly chop the garlic

Chop the sun-dried tomatoes roughly

Boil half a kettle

Add the chopped garlic, chopped sun-dried tomatoes and white wine vinegar to the pan with a knob of butter and cook for 1 min or until fragrant and all the butter has melted

Dissolve the vegetable stock mix in 100ml [150ml] boiled water

Once fragrant, reduce the heat to medium and add the vegetable stock with a pinch of salt and pepper and cook for 2-3 min or until the salmon is cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily

Once cooked, add the blanched peas and crème fraîche and cook for 1 min further or until warmed through – this is your creamy sun-dried tomato salmon

Wash the spinach, then pat it dry with kitchen paper

Once the gnocchi has started to crisp, add the spinach to the pan and cook for 1-2 min until just starting to wilt – this is your spinach gnocchi