Ingredients:

  • 4 center-cut salmon fillets (6oz each, skin-on)
  • 15 ml extra virgin olive oil
  • 5 g smoked paprika
  • 3 g sea salt
  • 2 g cracked black pepper
  • 30 g unsalted butter
  • 4 garlic cloves, minced
  • 150 g jarred sun-dried tomatoes in oil, drained and chopped
  • 60 ml dry white wine
  • 240 ml half-and-half
  • 100 g fresh baby spinach
  • 45 g freshly grated parmesan cheese
  • 15 g fresh basil, chiffonade
  • 5 ml fresh lemon juice

Instructions:

  1. Pat the salmon fillets bone-dry with paper towels to ensure a crisp crust. Season all sides generously with sea salt, cracked black pepper, and smoked paprika.
  2. Heat olive oil in a large heavy-bottomed skillet over medium-high heat. Place salmon skin-side up and sear for 4–5 minutes until a deep mahogany crust forms. Flip and cook for an additional 2 minutes. Remove salmon from the pan and set aside; the fish will finish cooking in the sauce.
  3. Reduce heat to medium. Add butter to the same skillet. Once melted, sauté minced garlic and chopped sun-dried tomatoes for 1 minute until fragrant.
  4. Deglaze the pan with white wine, using a spatula to scrape up the browned bits (fond) from the bottom of the skillet.
  5. Pour in the half-and-half and bring to a gentle simmer. Stir in the baby spinach until wilted, then add the parmesan cheese, fresh basil, and lemon juice. Stir until the sauce is smooth and emulsified.
  6. Return the salmon fillets to the skillet. Spoon the sauce over the fish and simmer for 1–2 minutes until the salmon reaches an internal temperature of 135°F (57°C).