Ingredients:

  • 4 (6-ounce/170g) salmon fillets, skin on or off
  • 1 tablespoon olive oil (15ml)
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped (75g)
  • 1/2 cup dry white wine (e.g., Sauvignon Blanc, Pinot Grigio) (120ml)
  • 1 cup heavy cream (240ml)
  • 1/2 cup grated Parmesan cheese, plus extra for garnish (50g)
  • 5 ounces fresh spinach, roughly chopped (140g)
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh basil, for garnish

Instructions:

  1. Pat the salmon fillets dry with paper towels and season with salt and pepper.
  2. Heat olive oil in the skillet over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and sun-dried tomatoes; cook for 1 minute more.
  3. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer for 2-3 minutes, until slightly reduced.
  4. Stir in heavy cream and Parmesan cheese. Bring to a simmer, stirring until the cheese is melted and the sauce is smooth.
  5. Stir in the spinach and red pepper flakes (if using). Cook until the spinach wilts, about 2 minutes.
  6. Gently nestle the salmon fillets into the sauce, skin-side up if using skin-on fillets.
  7. Transfer the skillet to a preheated oven (400°F/200°C) and bake for 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork. OR Cover the skillet and simmer over low heat for 8-12 minutes, or until the salmon is cooked through.
  8. Garnish with fresh basil and extra Parmesan cheese. Serve immediately.