Ingredients
Scale
- 1 1/2 pounds salmon fillets (cut into 4 portions)
- 1 tsp salt (divided)
- 1/2 tsp black pepper (divided)
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic (minced)
- 1 small shallot (finely chopped)
- 1/2 cup sun-dried tomatoes (packed in oil, chopped)
- 2 cups baby spinach
- 1 cup heavy cream
- 1/2 cup Parmesan cheese (grated)
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp Italian seasoning (or 1 tbsp fresh basil)
Instructions
- Pat salmon dry and season with half the salt and pepper.
- Heat oil and 1 tbsp butter in a skillet over medium-high heat and sear salmon 4 minutes skin-side down, then 2 minutes more; remove.
- Lower heat to medium and add remaining butter. Sauté shallot and garlic until fragrant, about 1 minute.
- Add sun-dried tomatoes and cook 1 minute, then pour in cream and bring to a simmer for 2-3 minutes.
- Stir in Parmesan, Dijon, lemon juice, spinach, and remaining seasoning until wilted and sauce coats spoon.
- Return salmon to pan and spoon sauce over each fillet. Simmer 1-2 minutes to finish cooking.
- Serve immediately with your chosen side, and garnish with extra basil or lemon if desired.
- Prep Time: 10
- Cook Time: 15
Nutrition
- Calories: 520
- Fat: 36 g
- Carbohydrates: 6 g
- Protein: 34 g