Ingredients:

  • 4 (6oz) salmon fillets, center-cut
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 5 cloves garlic, minced
  • 1/2 cup oil-packed sun-dried tomatoes, drained and sliced
  • 1/4 cup dry white wine (e.g., Pinot Grigio)
  • 1 cup half-and-half
  • 3 cups fresh baby spinach, packed
  • 1/2 cup grated parmesan cheese
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Pat the salmon fillets bone-dry with paper towels to ensure a crisp sear. Season both sides with smoked paprika, sea salt, and cracked black pepper. Let sit at room temperature for 5-10 minutes.
  2. Heat olive oil in a large cast iron or heavy-bottomed skillet over medium-high heat. Place salmon skin-side up and sear for 4 minutes until a golden-brown crust forms. Flip and cook for another 3 minutes, then remove fillets from the pan and set aside.
  3. Reduce heat to medium. In the same pan, melt the butter and sauté the minced garlic and sun-dried tomatoes for 1 minute until fragrant.
  4. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Allow the liquid to reduce by half.
  5. Lower the heat to low-medium and pour in the half-and-half. Bring to a gentle simmer (do not boil). Gradually whisk in the grated parmesan cheese until the sauce is smooth and emulsified.
  6. Fold in the baby spinach. Use the residual heat of the sauce to wilt the leaves just until they soften but remain vibrant green.
  7. Return the salmon fillets to the skillet. Spoon the sauce over the fish and garnish with fresh parsley. Serve once the internal temperature of the salmon reaches 125°F-130°F.