Ingredients:

  • 4 salmon fillets (approx. 6 oz / 170g each)
  • 2 Tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 Tbsp unsalted butter
  • 4 cloves garlic, minced finely
  • 1/2 cup sun-dried tomatoes (drained and chopped)
  • 1/2 cup dry white wine (or chicken broth)
  • 1 cup chicken or vegetable broth (low sodium preferred)
  • 1 cup heavy cream (35% fat)
  • 5 oz fresh spinach (washed)
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried Italian herbs
  • 2 Tbsp fresh parsley, chopped (for garnish)

Instructions:

  1. Pat salmon fillets thoroughly dry. Season liberally on all sides with salt, pepper, and garlic powder (if using).
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Place salmon fillets skin-side down (if applicable) and sear undisturbed for 4–5 minutes until the skin is crisp or the bottom is golden brown. Flip carefully and cook for another 2–3 minutes until nearly cooked through. Remove salmon from the skillet and set aside on a plate.
  3. Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and chopped sun-dried tomatoes. Sauté for about 1 minute until fragrant.
  4. Pour in white wine (or broth). Scrape up any browned bits (the fond) from the bottom of the pan with a wooden spoon. Let this bubble and reduce by half (about 1–2 minutes).
  5. Pour in the chicken/vegetable broth and heavy cream. Bring to a gentle simmer. Stir in the dried Italian herbs. Allow the sauce to bubble gently for 3–4 minutes until it thickens slightly.
  6. Add the fresh spinach in batches, stirring until it wilts down completely into the sauce. Stir in the grated Parmesan cheese until the sauce is smooth and creamy. Taste and adjust seasoning (salt/pepper).
  7. Gently nestle the partially cooked salmon fillets back into the sauce, spooning a little sauce over the top of the fish. Let simmer gently for 3–5 minutes, depending on thickness, until the salmon is cooked through (internal temp should reach 145°F / 63°C).
  8. Garnish immediately with fresh parsley and serve hot, preferably over pasta or alongside roasted vegetables.