Ingredients:

  • 2 (6-ounce/170g each) salmon fillets, skin on or off, pin bones removed
  • 1 tablespoon/15 ml olive oil
  • 1/2 teaspoon/2.5 ml salt
  • 1/4 teaspoon/1.25 ml black pepper
  • 1 tablespoon/15 ml olive oil
  • 2 cloves garlic, minced
  • 1/2 cup/120 ml chicken broth (low sodium preferred)
  • 1/2 cup/120 ml heavy cream
  • 1/4 cup/30g sun-dried tomatoes, oil-packed, drained and chopped
  • 1/2 cup/50g packed fresh spinach, roughly chopped
  • 1/4 cup/25g grated Parmesan cheese
  • 1/4 teaspoon/1.25 ml red pepper flakes (optional)
  • Salt and pepper to taste
  • 1 tablespoon/15g butter

Instructions:

  1. Pat salmon fillets dry with paper towels. Season with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear salmon, skin-side down (if using skin-on fillets) for 4-5 minutes, or until the skin is crispy and golden brown (or 3-4 minutes per side for skinless). Flip and cook for another 3-4 minutes, or until salmon is cooked through (internal temperature reaches 145°F/63°C). Remove salmon from skillet and set aside.
  3. Reduce heat to medium. Add garlic to the skillet and sauté for 30 seconds, or until fragrant. Be careful not to burn.
  4. Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer.
  5. Stir in heavy cream, sun-dried tomatoes, red pepper flakes (if using), and Parmesan cheese. Simmer for 2-3 minutes, or until the sauce has thickened slightly.
  6. Add spinach and cook until wilted, about 1 minute.
  7. Season the sauce with salt and pepper to taste.
  8. Stir in the butter until melted and the sauce is glossy.
  9. Gently place the seared salmon back into the skillet with the sauce. Spoon sauce over the salmon to coat.
  10. Serve immediately, garnished with extra Parmesan cheese and fresh parsley (optional).