Ingredients:

  • 2 (6 oz/170g) salmon fillets
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil (15 ml)
  • 2 cloves garlic, minced
  • 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped (approx. 30g)
  • 1/2 cup chicken broth (120 ml)
  • 1/2 cup heavy cream (120 ml)
  • 1/4 cup grated Parmesan cheese (approx. 25g)
  • 2 cups fresh spinach, roughly chopped (approx. 60g)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon chopped fresh basil, for garnish

Instructions:

  1. Pat salmon fillets dry with paper towels. Season both sides with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Place salmon fillets skin-side down (if using skin-on) in the hot pan. Sear until golden brown and crispy on one side (approx. 4-5 minutes). Flip and cook until the internal temperature reaches 145°F (63°C), about 2-3 minutes more. Remove salmon from the skillet and set aside.
  3. Add olive oil to the same skillet over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds).
  4. Stir in sun-dried tomatoes and red pepper flakes (if using). Cook for 1 minute.
  5. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
  6. Stir in heavy cream and Parmesan cheese. Reduce heat to low and simmer, stirring occasionally, until the sauce thickens slightly (about 3-5 minutes).
  7. Add chopped spinach to the sauce and cook until wilted (about 1-2 minutes).
  8. Gently nestle the salmon fillets back into the skillet with the sauce. Spoon sauce over the salmon. Garnish with fresh basil and extra Parmesan cheese. Serve immediately.