Step 1

Heat half the reserved oil in a large frying pan over medium-high heat. Cook the salmon for 1 minute each side or until golden. Transfer to a plate.

Step 2

Heat the remaining reserved oil in the same pan over medium-high heat. Cook the onion and garlic, stirring often, for 5 minutes or until softened. Add the cream and 80ml (1/3 cup) water. Bring to the boil. Return the salmon to the pan. Add the sun-dried tomato. Reduce heat and simmer for 3 minutes or until salmon is almost cooked through.

Step 3

Stir through the spinach and capers. Cook for 1-2 minutes or until spinach is wilted. Scatter over the basil and serve with crusty bread.