Description
A rich and creamy salmon dish paired with spinach and sun-dried tomatoes, perfect for seafood lovers.
Ingredients
Scale
- 4 salmon fillets (approximately 6 ounces each)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup spinach, roughly chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil leaves, for garnish
Instructions
- Season the salmon fillets with salt and pepper on both sides.
- Heat the olive oil in a large skillet over medium-high heat and add the salmon skin-side down.
- Cook the salmon for 4-5 minutes until the skin is crispy; flip and cook for another 3-4 minutes until cooked through. Remove and set aside.
- In the same skillet, reduce heat to medium and sauté the minced garlic for about 30 seconds.
- Pour in the heavy cream and chicken broth, stirring to combine, and bring to a gentle simmer.
- Add spinach and sun-dried tomatoes, stirring until the spinach wilts.
- Sprinkle in the Parmesan cheese, Italian seasoning, and red pepper flakes, stirring until cheese melts and sauce thickens (2-3 minutes).
- Return the salmon to the skillet, spooning sauce over the fillets, and simmer for another 2-3 minutes.
- Serve warm, garnished with fresh basil leaves.
Notes
When reheating leftovers, add a splash of chicken broth or cream to loosen the sauce if it thickens.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 80mg