Ingredients
- 4 salmon fillets (skin-on or skinless)
- 2 tbsp olive oil
- Salt and pepper, to taste
- 3 garlic cloves, minced
- 1/3 cup sun-dried tomatoes in oil, chopped
- 1/2 cup chicken broth (or vegetable broth)
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- 1/4 tsp red pepper flakes (optional)
- Fresh basil or parsley for garnish (optional)
Instructions
- Season salmon fillets with salt and pepper.
- In a large skillet, heat olive oil over medium heat. Sear salmon (skin-side down if using skin-on) for 4–5 minutes per side, until golden and cooked through. Remove and set aside.
- In the same pan, sauté garlic and sun-dried tomatoes for about 1 minute.
- Add chicken broth and stir, scraping up any browned bits from the bottom of the pan.
- Pour in heavy cream and Parmesan, stirring until sauce is creamy and well combined.
- Stir in spinach and cook until wilted.
- Return salmon to the pan, spooning sauce over the top. Let simmer for 2–3 more minutes to blend flavors.
- Garnish with fresh basil or parsley before serving.
Notes
- Substitute coconut cream and dairy-free Parmesan for a dairy-free version.
- Swap spinach for kale or add mushrooms for more texture.
- Add a splash of white wine for extra depth of flavor.
- Adjust spice by adding more or less red pepper flakes.
- Best served fresh; avoid freezing.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 480
- Sugar: 3g
- Sodium: 550mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 105mg