A dish that embodies the essence of Italian cuisine with succulent salmon fillets, rich garlic butter sauce, vibrant spinach, and sun-dried tomatoes.
Ingredients
Scale:
4 salmon fillets (6 oz each), preferably wild-caught
Salt and pepper to taste
2 tablespoons olive oil, extra virgin
3 tablespoons unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1 cup fresh spinach, chopped
1/2 cup sun-dried tomatoes, chopped
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
Instructions
Season the salmon fillets generously with salt and pepper on both sides. Allow to sit at room temperature for about 10 minutes.
In a large skillet over medium-high heat, add the olive oil. Wait until the oil is hot and shimmering.
Place the salmon fillets in the skillet, skin side down. Cook for 4-5 minutes until the skin is crispy and golden brown. Flip and cook for an additional 3-4 minutes.
In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the minced garlic and cook for about 1 minute.
Pour in the heavy cream, stirring well to combine. Add the chopped spinach, sun-dried tomatoes, Parmesan cheese, Italian seasoning, and red pepper flakes. Cook for 3-4 minutes until the spinach has wilted.
Return the cooked salmon to the skillet, spooning the creamy sauce over the fillets. Simmer for another minute.
Remove from heat and serve immediately, garnished with additional Parmesan cheese and fresh herbs.
