Ingredients:

  • 4 Salmon Fillets (approx. 6 oz / 170g each)
  • 2 tablespoons Olive Oil
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Garlic Powder
  • 2 tablespoons Unsalted Butter
  • 1 small Shallot or Yellow Onion, finely minced
  • 4 cloves Garlic, minced
  • 1/2 cup Sun-Dried Tomatoes (oil-packed), drained and sliced
  • 1/2 cup Dry White Wine (or chicken stock)
  • 1 cup Chicken or Vegetable Stock
  • 1/2 cup Heavy Cream (35% fat)
  • 5 ounces Fresh Baby Spinach
  • 1/2 cup Grated Parmesan Cheese, plus more for garnish
  • 1/4 cup Fresh Basil, chopped
  • 1/4 teaspoon Red Pepper Flakes

Instructions:

  1. Pat the salmon fillets completely dry with paper towels. Season generously on all sides with salt, pepper, and garlic powder.
  2. Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Place the salmon fillets presentation-side down (or skin-side down). Sear undisturbed for 4–5 minutes until a deep golden crust forms. Flip gently and cook for another 2–3 minutes until nearly cooked through. Remove salmon from the pan and set aside on a warm plate.
  3. Reduce heat to medium. Add butter to the same skillet. Once melted, add the minced shallot/onion and sauté for 2 minutes until softened. Add the minced garlic and red pepper flakes, cooking for 30–60 seconds until fragrant.
  4. Stir in the sliced sun-dried tomatoes. Deglaze the pan by pouring in the white wine (if using). Let it simmer rapidly, scraping up any browned bits (the fond), until the liquid has reduced by half (about 2 minutes).
  5. Pour in the stock and heavy cream. Bring the mixture to a gentle simmer and cook for 3–4 minutes, allowing it to thicken slightly.
  6. Stir in the fresh spinach in batches until fully wilted. Once wilted, remove the pan from the heat and stir in the grated Parmesan until the sauce is smooth and creamy. Taste and adjust seasoning.
  7. Return the seared salmon fillets gently into the sauce. Spoon some sauce over the top of the fish. Let it simmer gently for 1–2 minutes, just long enough to heat the salmon through completely.
  8. Garnish generously with fresh chopped basil and an extra sprinkle of Parmesan. Serve immediately over your preferred side dish.