Ingredients:
- 4 (6 oz / 170g) Salmon Fillets, skin on or off
- 1 Tbsp Olive Oil (or Avocado Oil)
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper, freshly ground
- 1/2 tsp Garlic Powder
- 2 Tbsp Unsalted Butter
- 1 Tbsp Olive Oil (for sauce)
- 4 cloves Garlic, minced
- 1/2 cup Sun-Dried Tomatoes, packed in oil, drained and roughly chopped
- 1/4 cup Dry White Wine (or Chicken/Vegetable Broth)
- 1 cup Heavy Cream
- 1/2 cup Chicken or Vegetable Broth (low sodium)
- 1/2 cup Freshly Grated Parmesan Cheese
- 2 cups Fresh Spinach, lightly packed
- 1/2 tsp Dried Italian Seasoning
- Pinch of Red Pepper Flakes
Instructions:
- Pat the salmon fillets completely dry with paper towels. Season generously on all sides with salt, pepper, and garlic powder.
- Heat 1 Tbsp olive oil in a large, oven-safe skillet over medium-high heat until shimmering. Place salmon, skin-side down (if applicable), in the hot pan. Sear undisturbed for 4–5 minutes until the skin is crisp and golden. Flip carefully.
- Cook the salmon on the second side for 2–4 minutes until cooked through (internal temperature should hit 140°F / 60°C). Remove salmon to a clean plate and tent loosely with foil to keep warm.
- Reduce heat to medium. Add butter to the same skillet. Add minced garlic and chopped sun-dried tomatoes. Sauté for 1 minute until fragrant.
- Pour in the white wine (or broth). Scrape up any browned bits from the bottom of the pan. Allow the liquid to reduce by half (about 2 minutes).
- Pour in the heavy cream and remaining broth. Stir in the Italian seasoning and red pepper flakes. Bring to a gentle simmer.
- Once simmering gently, stir in the grated Parmesan cheese until it melts smoothly into the sauce. Taste and adjust seasoning (salt/pepper).
- Add the fresh spinach in batches, stirring until completely wilted into the sauce.
- Return the salmon fillets gently to the pan, nestling them into the sauce. Spoon sauce over the tops of the fish. Simmer for 1 minute to heat through. Serve immediately, garnished with extra Parmesan.