Ingredients
2 salmon fillets (6 oz each)
1 tbsp olive oil
2 cloves garlic, minced
1 cup heavy cream
½ cup sun-dried tomatoes (drained and chopped)
½ cup grated parmesan cheese
2 cups baby spinach
1 tsp Italian seasoning
Salt and pepper to taste
Optional: pinch of red pepper flakes
Instructions
Prep salmon by patting dry and seasoning with salt, pepper, and Italian herbs.
In a skillet, heat olive oil and sear salmon fillets skin-side down for 4–5 minutes, then flip and cook another 2–3 minutes. Remove and set aside.
In the same pan, sauté garlic until fragrant.
Stir in heavy cream, sun-dried tomatoes, and parmesan. Simmer until slightly thickened.
Add spinach and cook until wilted.
Return salmon to pan and spoon sauce over fillets. Simmer for 2 minutes more.
Serve immediately with your favorite side.
Notes
For a dairy-free version, substitute coconut cream and nutritional yeast.
Leftovers can be turned into a pasta dish the next day.
Don’t boil the cream; simmer gently to avoid curdling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 salmon fillet with sauce (~350g)
- Calories: 520 kcal
- Sugar: 4g
- Sodium: 580mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 115 mg