Ingredients
Scale
- 4 (6-ounce) salmon fillets, skin on or off
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 4 cloves garlic, minced
- 1/2 cup chicken or vegetable broth
- 1 1/2 cups heavy cream
- 1/2 cup finely grated Parmesan cheese
- 1/4 cup chopped sun-dried tomatoes (oil-packed, drained)
- 2 cups fresh spinach
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Pat salmon fillets dry with paper towels. Season both sides evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- Heat olive oil in a large skillet (oven-safe if you prefer to finish baking) over medium-high heat. Place salmon fillets skin-side down (if applicable) and sear for 4-5 minutes until the skin is crispy and golden. Flip and sear for another 2-3 minutes on the other side. Transfer the partially cooked salmon to a plate; it will finish cooking in the sauce.
- Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for 1 minute until wonderfully fragrant, being careful not to burn it.
- Pour in the chicken or vegetable broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the liquid to a gentle simmer.
- Stir in the heavy cream, finely grated Parmesan cheese, and chopped sun-dried tomatoes. Bring the sauce to a gentle simmer again, stirring occasionally, and cook for 5-7 minutes until the sauce has thickened slightly to your desired consistency.
- Gently fold in the fresh spinach, stirring until it wilts completely into the luxurious cream sauce.
- Carefully return the seared salmon fillets to the skillet, nestling them into the creamy sauce. Reduce the heat to low, cover the skillet, and let it simmer for another 3-5 minutes, or until the salmon is cooked through and flakes easily with a fork. Alternatively, you can transfer the skillet to a preheated oven at 375°F (190°C) and bake for 5-8 minutes.
- Remove the skillet from the heat. Stir in the fresh lemon juice and the remaining 1/4 teaspoon of black pepper. Taste and adjust seasoning with additional salt if needed.
- Serve immediately, spooning plenty of the luscious sun-dried tomato cream sauce over each salmon fillet. Garnish generously with fresh chopped parsley.
Notes
Serve this exquisite salmon with a side of creamy mashed potatoes, fluffy rice, or a light green salad to complete your cozy marry me salmon dinner. For an extra touch of decadence, garnish with a sprinkle of red pepper flakes or a few fresh dill sprigs. You can substitute half-and-half for heavy cream for a lighter sauce, though it won’t be as rich. Leftovers store well in an airtight container in the refrigerator for up to 2 days, though the sauce may thicken further upon cooling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-searing and Simmering
- Cuisine: Contemporary American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg