Ingredients
- 4 salmon fillets (skinless)
- Salt and pepper
- 2 tsp olive oil
- 2 Tbsp butter
- 6 cloves garlic, finely diced
- 1 small yellow onion, diced
- ¼ cup dry white wine (optional)
- 5 oz sun-dried tomatoes (oil-packed), drained
- 1¾ cups half and half (or heavy cream)
- 3 cups baby spinach
- ½ cup grated Parmesan cheese
- 1 tsp cornstarch + 1 Tbsp water (optional to thicken)
- 1 Tbsp fresh parsley, chopped
Instructions
1. Heat oil in a skillet over medium-high. Season salmon with salt and pepper. Sear flesh-side down for ~5 min, then flip for ~5 min or until cooked. Remove and set aside.
2. In the same pan, melt butter, add garlic and onion, sauté until fragrant. Pour in wine and reduce slightly.
3. Mix in sun-dried tomatoes and fry 1–2 min until flavors release.
4. Lower heat, pour in half-and-half, stir and simmer. Season with salt & pepper.
5. Add spinach to wilt, stir in Parmesan. If needed, mix in cornstarch slurry to thicken.
6. Return salmon to pan, garnish with parsley, spoon sauce over, and serve over pasta, rice, or veggies.
Notes
Use jarred oil-packed sun-dried tomatoes for best flavor. Substitute chicken broth + lemon juice if skipping wine. Pat salmon dry before searing for crispiness. Serve with pasta or crusty bread.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main course
- Method: Pan-seared
- Cuisine: Italian-style
Nutrition
- Serving Size: 1 serving
- Calories: 743
- Sugar: 16g
- Sodium: 457mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 20.7g
- Trans Fat: 0.3g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 80g
- Cholesterol: 202mg