Ingredients:

  • 4 (6-oz) Salmon fillets, center-cut (approx. 680g)
  • 1 tbsp Extra virgin olive oil (15ml)
  • 0.5 tsp Sea salt
  • 0.5 tsp Cracked black pepper
  • 3 cloves Garlic, microplaned
  • 1 small Shallot, finely minced
  • 0.5 cup Sun-dried tomatoes in oil, drained and chopped (60g)
  • 1 tsp Dried oregano
  • 0.5 tsp Crushed red pepper flakes
  • 0.75 cup Low-sodium vegetable broth (180ml)
  • 0.5 cup Light cream (120ml)
  • 0.25 cup Freshly grated Parmesan cheese (25g)
  • 1 cup Baby spinach, packed (30g)
  • 0.25 cup Fresh basil ribbons

Instructions:

  1. Pat the salmon fillets bone-dry with paper towels and season both sides with salt and pepper. Heat olive oil in a 12-inch skillet over medium-high heat until shimmering. Place salmon skin-side up (flesh-side down) and sear for 4 minutes until a golden crust forms. Flip and cook for 2 more minutes, then remove salmon from the pan.
  2. Reduce heat to medium. In the same skillet, add the minced shallots and microplaned garlic. Cook for 1 minute until fragrant and soft.
  3. Stir in 0.5 cup sun dried tomatoes, 1 tsp dried oregano, and 0.5 tsp red pepper flakes.
  4. Pour in the vegetable broth to deglaze the pan, scraping up the browned bits from the bottom. Stir in the light cream and bring to a gentle simmer. Whisk in the Parmesan cheese until melted, then fold in the baby spinach until just wilted.
  5. Nestle the salmon fillets back into the sauce, spooning the liquid over the top. Heat for 1 minute until the sauce bubbles softly. Garnish with fresh basil ribbons and serve immediately.