Heat 15 ml oil in a large frying pan or 23 cm casserole over medium heat. Place the salmon fillets in the pan and fry until golden brown on each side, then remove the salmon from the pan and set aside.

Add the 2 shallots (or half a brown onion), finely chopped, to the pan. Cover and sauté until softened.

Add the 2 crushed garlic cloves, the 180–200 grams halved baby tomatoes, and the 4–6 finely chopped soft sun-dried tomatoes to the pan. Toss briefly to combine.

Pour in 250 ml vegetable or chicken stock and add the 80 grams baby spinach. Cover and simmer until the spinach has wilted and the sauce has reduced and thickened slightly.

Remove the lid and stir in 125 grams crème fraîche (or sour cream) and the juice of 1 lemon (30 ml). Simmer uncovered for 1–2 minutes to warm through and thicken the sauce.

Return the salmon to the pan, nestle it into the sauce, and heat through. Spoon sauce over the fillets before serving.