Ingredients:

  • 4 (6-oz) Salmon fillets, center-cut, skin-on
  • 1 tbsp Olive oil
  • 1 tsp Sea salt
  • 1/2 tsp Cracked black pepper
  • 1/2 tsp Smoked paprika
  • 4 tbsp Unsalted butter
  • 5 cloves Garlic, minced
  • 1 cup Heavy cream
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/2 cup Sun-dried tomatoes, oil-packed and julienned
  • 2 cups Fresh baby spinach
  • 1/4 cup Dry white wine
  • 1 tbsp Fresh parsley, chopped
  • 1 Lemon, cut into wedges

Instructions:

  1. Pat salmon fillets completely dry with paper towels and season with sea salt, black pepper, and smoked paprika.
  2. Heat olive oil in a 12-inch heavy skillet over medium-high heat. Place salmon skin-side down and sear for 5-6 minutes until the skin is golden and releases easily from the pan, without moving it. Flip and cook for an additional 2-3 minutes. Remove salmon from the pan (internal temperature should be approximately 125°F).
  3. Reduce heat to medium. Add 4 tablespoons of butter and the minced garlic, sautéing for 1 minute until fragrant.
  4. Deglaze the pan with 1/4 cup white wine, scraping the bottom to release the fond. Add 1/2 cup sun-dried tomatoes and cook for 2-3 minutes.
  5. Pour in 1 cup heavy cream and bring to a gentle simmer. Gradually whisk in the 1/2 cup Parmesan cheese and remaining until the sauce emulsifies and thickens for 2-3 minutes.
  6. Fold in the 2 cups of fresh baby spinach until wilted for 1 minute. Return the salmon fillets to the pan, spooning the sauce over them. Garnish with 1 tbsp fresh parsley and serve with lemon wedges.