Ingredients:

  • 4 (6-ounce/170g) salmon fillets, skin on or off
  • 1 tablespoon/15ml olive oil
  • 1 teaspoon/5g salt, divided
  • ½ teaspoon/2.5g black pepper, divided
  • 1 tablespoon/15g unsalted butter
  • 2 cloves garlic, minced
  • ½ cup/120ml vegetable broth or chicken broth
  • ½ cup/120ml heavy cream
  • ½ cup/55g sun-dried tomatoes, oil-packed, drained and chopped
  • ½ cup/30g packed fresh spinach, roughly chopped
  • ¼ cup/30g grated Parmesan cheese, plus more for garnish
  • 1 tablespoon/5g fresh basil, chopped, for garnish
  • ¼ teaspoon/1.25g red pepper flakes (optional)

Instructions:

  1. Pat salmon fillets dry with paper towels. Season with half the salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Place salmon, skin-side down (if using skin-on fillets), into the hot skillet. Cook for 4-5 minutes, until the skin is crispy and golden brown, or salmon is browned. Flip and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from skillet and set aside.
  3. Add butter to the same skillet. Once melted, add minced garlic and sauté for 30 seconds, until fragrant but not browned.
  4. Pour in vegetable or chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
  5. Stir in heavy cream, sun-dried tomatoes, remaining salt and pepper, and red pepper flakes (if using). Simmer for 2-3 minutes, allowing the sauce to thicken slightly.
  6. Add spinach and Parmesan cheese. Cook until spinach is wilted and cheese is melted, about 1 minute.
  7. Gently place the cooked salmon fillets back into the skillet with the sauce. Spoon sauce over the salmon to coat.
  8. Garnish with fresh basil and extra Parmesan cheese. Serve immediately.