Ingredients:

  • 4 Salmon Fillets (approx. 6 oz each)
  • 2 Tbsp Olive Oil
  • Salt and Black Pepper to taste
  • 1 Tbsp Unsalted Butter
  • 4 cloves Garlic, minced finely
  • 1/2 cup Sun-Dried Tomatoes, drained and roughly chopped
  • 1/2 cup Chicken or Vegetable Broth
  • 1 cup Heavy Cream
  • 5 oz bag Fresh Spinach, washed
  • 1/2 cup Freshly grated Parmesan Cheese
  • 1 tsp Dried Italian Seasoning
  • 1/4 tsp Red Pepper Flakes (Optional)
  • 2 Tbsp Fresh Basil or Parsley, chopped (for garnish)

Instructions:

  1. Pat salmon fillets completely dry and season liberally with salt and pepper.
  2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear salmon, presentation-side down (or skin-side down if using skin-on), until deeply golden brown (about 3-4 minutes). Flip and cook for 1 minute more. Remove salmon from the pan and set aside on a plate.
  3. Reduce heat to medium. Add butter to the same pan. Sauté minced garlic and chopped sun-dried tomatoes until fragrant (about 1 minute). Stir in Italian seasoning and red pepper flakes (if using).
  4. Deglaze the pan by pouring in the broth, scraping up any browned bits (fond) from the bottom. Let it simmer and reduce by half (about 3 minutes).
  5. Pour in the heavy cream. Bring to a gentle simmer, then stir in the grated Parmesan cheese until the sauce is smooth and slightly thickened. Taste and adjust salt/pepper if necessary.
  6. Add the fresh spinach in batches, stirring constantly until it has wilted completely into the sauce.
  7. Gently nestle the partially cooked salmon fillets back into the creamy sauce. Reduce heat to low, cover the pan loosely, and allow the salmon to finish cooking through (usually 4-6 minutes, depending on thickness) until opaque and flaky.
  8. Garnish generously with fresh chopped basil/parsley and extra Parmesan. Serve immediately.