Salmon	g
Salsiccia	g
Olive Oil	tbsp
Garlic Clove
Shallot
Tomato Sauce	ml
Heavy Cream	g
Parmesan Cheese	g
Sun Dried Tomatoes	g
Red Pepper Flakes	tsp
Dried Oregano	tsp
Salt & Pepper to taste

1. Heat up a large frying pan over high heat and drizzle some olive oil. Once hot, add the salsiccia pieces and fry them for a couple of minutes, until golden brown and crispy.
2. Remove from the pan and set aside, leaving the oil in the pan.
3. Pat the salmon fillets dry and season all over with salt and pepper. Add additional olive oil to the pan and sear them for about 3-4 minutes on each side. Sear the salmon first on side without the skin for 3 minutes then turn it on skin side and cook for 3-4 minutes more (it depends how thick they are and how you like them done). Remove from the pan and set aside.
4. Peel and finely chop the shallot and garlic cloves.
5. In the same skillet, add shallot and garlic, cook until softened, about 2 minutes. Add tomato sauce and bring to a simmer, allow to cook for 5 minutes.
6. Stir in the cream, parmesan, oregano and sun-dried tomatoes and 2/3 of the salsiccia. Let it simmer for about 3 minutes. Season with salt, pepper and red pepper flakes. Add salmon back into the skillet. Allow to cook for 3 more minutes or until the salmon is just cooked through and the sauce is slightly thickened.
7. Serve topped with fresh oregano and crispy salsiccia.

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