- ▢6 pieces of fresh salmon, 4 ounces each
- ▢3 cups fresh baby spinach
- ▢1 ½ cups heavy cream
- ▢⅔ cup sun-dried tomatoes, in oil (oil reserved)
- ▢½ cup parmesan cheese, grated
- ▢5 garlic cloves, minced
- ▢¼ cup white wine, (I used Pinot Grigio)
- ▢2 tablespoons reserved sun-dried tomato oil
- ▢1 tablespoon butter
- ▢1 tablespoon fresh basil, chopped
- ▢salt and pepper to taste
- Add the sun-dried tomato oil and butter to a large skillet and heat to medium.
- Add in the salmon, skin side up. I happen to use a skinless filet for mine. Sear the salmon for a few minutes, then carefully flip the salmon over and cook for a few more minutes.
- Remove the salmon and set it aside. Add in the sun-dried tomatoes and sauté for 1 minute.
- Add in the garlic and sauté for about 15 seconds. Deglaze the pan with the white wine and allow it to reduce slightly.
- Then add in the heavy cream, parmesan cheese, salt and pepper. Simmer for 3-4 minutes or until thickened, then stir in the spinach.
- Once the spinach has wilted, add the salmon back in and allow to finish cooking until it reaches an internal temperature of at least 145°F when checked with a thermometer.
- Serve with the creamy sauce over the top.
If you don’t want to use white wine, you can use chicken stock instead.