Ingredients
Scale
- 4 fillets salmon (about 6 oz each)
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes (chopped)
- 2 cups fresh spinach
- 1/2 cup Parmesan cheese (grated)
- Salt and pepper (to taste)
- Fresh basil (for garnish, optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Once hot, add the salmon fillets skin-side down. Cook for about 5-6 minutes until the skin is crispy.
- Carefully flip the fillets and cook for an additional 4-5 minutes. Remove the salmon from the skillet and set aside on a plate.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the heavy cream and bring to a simmer. Add the sun-dried tomatoes and stir to combine.
- Stir in the spinach and cook until wilted, about 2 minutes.
- Add the Parmesan cheese, stirring until melted and combined. Season with salt and pepper to taste.
- Return the salmon fillets to the skillet, spooning the sauce over them. Cook for another minute to heat through.
- Garnish with fresh basil if desired, and serve hot!
- Prep Time: 10
- Cook Time: 20