Directions
- 1Heat olive oil in a large skillet over medium-high heat. Season salmon fillets with salt and pepper, then sear them for about 5 minutes per side or until cooked to your preference. Remove from the pan and set aside.
- 2In the same pan, melt butter in the leftover cooking juices. Add garlic and sauté for about 1 minute until fragrant. Stir in the onion and cook until translucent. Add sun-dried tomatoes and sauté for another 1-2 minutes.
- 3Pour in the vegetable broth and let it reduce slightly. Lower the heat and add the heavy cream, stirring occasionally. Season the sauce with salt and pepper to taste.
- 4Add baby spinach and let it wilt in the sauce. Stir in the Parmesan cheese and let it melt completely.
- 5Return the salmon fillets to the pan, sprinkle with fresh parsley, and spoon the creamy sauce over each fillet.
Ingredients
- 3 whole salmon fillet
- 2 tsp olive oil
- 2 tbsp butter
- 5 clove of garlic garlic
- 1 small yellow onion
- 1/3 cup vegetable broth
- 5 oz sun-dried tomatoes
- 1 3/4 cup heavy cream
- to taste salt (optional)
- to taste pepper (optional)
- 3 cup baby spinach leaves
- 1/2 cup parmesan
- 1 tbsp fresh parsley
Equipment
large skillet
Tips
- Serve with steamed vegetables, rice, or pasta.
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