250g/9oz cherry tomatoes, halved
1 garlic clove, crushed
Β½ lemon, zest and a squeeze of juice
1 medium onion, sliced
1 small bunch fresh parsley
100g/3Β½oz baby spinach
sea salt and freshly cracked black pepper
2 tbsp olive oil, for frying
300ml/Β½ pint double cream
25g/1oz Parmesan, finely grated
4 salmon fillets, around 125g/4Β½oz per fillet
75²µ/2ΒΎ΄Η³ϊ sun-dried tomatoes, roughly chopped