One Pan Creamy Tomato Salmon with Chorizo
Ingredients
- 4 salmon fillets, skin removed
- 120 grams (4.3 ounce) semi sun-dried tomatoes
- 100 grams (3 1/2 ounce) spanish chorizo, finely chopped
- 3 tablespoons olive oil
- 250 milliliters (1 cup) puréed tomatoes
- 200 milliliters (3/4 cup) light cream
- 40 grams (1.3 ounce) grated parmezan
- 2 tablespoons fresh chopped oregano
- 1 teaspoon chili flakes
- salt + black pepper
- 4 garlic cloves, minced
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