Ingredients:

  • 4 (6 oz) skin-on or skinless salmon fillets
  • 1 Tablespoon Olive Oil (for searing)
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • ½ teaspoon Smoked Paprika
  • 1 Tablespoon Unsalted Butter
  • 1 Tablespoon Olive Oil (for sauce)
  • 3 cloves Garlic, minced
  • ½ cup Sun-Dried Tomatoes packed in oil, drained and chopped
  • ½ cup Dry White Wine or Chicken Broth
  • 1 ½ cups Heavy Cream
  • ½ cup Freshly Grated Parmesan Cheese
  • 2 cups Fresh Baby Spinach
  • 1 teaspoon Dried Italian Seasoning
  • 1 teaspoon Fresh Lemon Juice
  • Salt and Pepper to taste

Instructions:

  1. Pat salmon fillets very dry with paper towels. Season all sides generously with salt, pepper, and paprika. Set aside.
  2. Heat 1 Tbsp olive oil in a large skillet over medium-high heat until shimmering. Place salmon fillets presentation-side down (or skin-side down) and sear undisturbed for 4–5 minutes until a deep golden crust forms.
  3. Flip the salmon. Reduce heat slightly to medium. Cook for another 3–5 minutes until cooked through. Remove salmon from the pan and set aside on a warm plate.
  4. In the same pan, melt the butter with the remaining 1 Tbsp olive oil over medium heat. Add minced garlic and chopped sun-dried tomatoes. Sauté for 1 minute until fragrant.
  5. Pour in the white wine (or broth). Scrape up any browned bits (fond) from the bottom of the pan. Let the liquid reduce by half (about 1-2 minutes).
  6. Stir in the heavy cream and Italian seasoning. Bring to a gentle simmer and cook for 3 minutes until the sauce slightly thickens.
  7. Reduce heat to low. Stir in the Parmesan cheese until smooth. Add the fresh spinach and stir until just wilted (about 1 minute). Taste and adjust seasoning with salt, pepper, and lemon juice.
  8. Return the salmon fillets to the pan briefly to warm through, or spoon the sauce generously over the fillets on individual plates before serving.