Salmon
I like to use skin on as I find the skin gets crispy in the pan and helps keep the salmon together in one fillet when it’s sat in the delicious sauce. Plus the skin is full of omega-3s and it makes your life easier since you don’t have to remove it. If you do want to remove it, of course, feel free.

If you don’t like salmon, this would be lovely with chicken or prawns. I’ve made a version of this before with chicken meatballs and orzo for a similar but also very different supper. This sauce is really so good with lots of different things.

Add some greens!
I love this with a couple of big handfuls of spinach wilted down in the sauce. Also great served with some steamed tenderstem broccoli or broccoli mash.

Make this recipe even easier:
You could swap the fresh cherry tomatoes for a tin of cherry tomatoes instead. It means it will be slightly quicker to make as you don’t need to wait for the tomatoes to burst and form a sauce but I do think fresh cherry tomatoes here make it extra delicious. If you don’t want to have to think about a vegetable to serve with this dish, add half a bag of baby spinach to the sauce before adding the salmon back in for it to wilt down. One less thing to think about!

How to make this so your children will eat it too: I find my children love this dish as it’s so mellow and creamy, perfect with mash.

If you want to double the recipe, here’s what to do: you can make this with 4 salmon fillets, keep the rest of the amounts the same as for 2 people so no need to double the tomatoes/cream etc.

Can’t find cherry tomatoes: use larger tomatoes, chopped into large chunks. But please, never “salad” tomatoes, they are always rock hard and watery. A tin of cherry tomatoes works too or passata but I do find fresh tomatoes have the best flavour.

What can I use instead of sundried tomatoes: use a tbsp of concentrated tomato puree in the sauce. Add it in when you would add the sundried tomatoes and cook out for a few minutes. I would add another vegetable in there to bump it up - maybe some chopped roasted red peppers from a jar. Then add the cream and continue as normal.

Leftover sun-dried tomatoes keep well in the fridge for a week or so once opened, and are easy to use up in salads, on pizzas, or stirred through pasta with freshly torn mozzarella.

Make it vegetarian
This recipe is pescetarian (just check your parmesan as sometimes they are not veggie friendly) but if you want to make it fully veggie, it would be great with gnocchi instead of the salmon. Start with a drizzle of oil and add the tomatoes. Follow the recipe as instructed minus the salmon. When the sauce is nearly done, boil a pack of gnocchi (follow the timings it says but shouldn’t take more than a few minutes) then tip into the creamy sauce. Stir together and I would top with crumbled feta. Yum! You could do the same with orzo, but cook the orzo in the sauce and finish with plenty of parmesan.

What to serve with it?
I like to serve this with fluffy white rice (or brown rice!) as the sauce mixes in with the rice and I find it so delicious. Otherwise, creamy mashed potatoes is perfect with this or a broccoli mash. For the broccoli mash I like just blending broccoli with some coconut oil or olive oil and salt and pepper. I do this in my food processor until it’s nice and creamy. It’s really good!

What to do with leftovers
You can simply just transfer to an airtight container and place in the fridge for a few days. Reheat either on the hob on medium heat or in the microwave. Sometimes I find that the sauce thickens a little after it’s been in the fridge, so I find a delicious way to use it up is to stir it through some pasta, breaking up the salmon fillets as you stir for a creamy salmon pasta situation. This dish is very saucey if made for 2 people so you may have sauce left over without salmon. The sauce on its own is very good with pasta.