Description
A cozy, one-skillet salmon dish with a rich, creamy garlic Parmesan sauce, spinach, and sun dried tomatoes, perfect for weeknight dinners.
Ingredients
Main ingredients
- 2 fillets Salmon fillets, skin on or off, about 4 to 6 ounces each
- to taste Salt and black pepper
- 1 tablespoon Olive oil (For cooking)
- 1 knob Butter (For flavor)
Sauce ingredients
- 2 cloves Garlic, minced
- 1/2 cup Sun dried tomatoes, sliced (Oil packed, drained)
- 1 cup Heavy cream
- 1/2 cup Parmesan, freshly grated (Melts best when freshly grated)
- 1 teaspoon Italian seasoning or mix of basil and oregano
- 1/2 cup Chicken or vegetable broth (To loosen the sauce)
- 1 squeeze Lemon (Optional, for finishing)
Vegetable ingredient
- 2 cups Fresh baby spinach
Instructions
Preparation
- Pat the salmon dry with paper towels and season both sides with salt and pepper.
Cooking
- Heat olive oil in a large skillet over medium high heat. Add the salmon and cook for about 4 minutes on the first side, then flip and cook for an additional 2 to 4 minutes.
- Remove the salmon from the skillet and set aside.
- Lower the heat to medium. Add a knob of butter and minced garlic to the skillet. Stir for about 30 seconds until fragrant.
- Add sliced sun dried tomatoes, then pour in chicken or vegetable broth and heavy cream. Let it bubble gently for a couple of minutes.
- Sprinkle in freshly grated Parmesan cheese and stir until smooth. Add spinach and let it wilt into the sauce.
- Nestle the salmon back in the pan and spoon the sauce over the top. Simmer for 1 to 2 minutes until warmed through. Finish with a squeeze of lemon, if desired.
Notes
For variations, you can use half and half for a lighter sauce, kale instead of spinach, or roasted red peppers in place of sun dried tomatoes. Adjust heat when cooking garlic to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Cuisine: Italian