Place the fish on a cutting board and pat dry with paper towels. Cut the fillet into small pieces. Salt and pepper each piece on all sides.
In a nonstick pan, add olive oil and fry salmon on medium heat for about 2 minutes on each side.
Remove from the pan on a plate and set aside.
Add the diced garlic to the same pan and fry until it’s fragrant. Add the water or vegetable stock and bring to a simmer.
Then add the heavy cream to the pan, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly.
Return salmon to the pan, add the sun-dried tomatoes, season with salt, pepper to your taste and cook for a few more minutes.
Serve this delicious salmon with rice and vegetables.
