Description
A delightful dish combining succulent salmon with a rich creamy sauce, sun-dried tomatoes, fresh spinach, and parmesan, perfect for busy weeknights.
Ingredients
- 3 salmon filets (about 1 pound total)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- ½ white onion, diced
- ½ cup sun-dried tomatoes in oil, chopped
- ½ cup cherry tomatoes, halved
- 1 tablespoon minced garlic
- 1 cup heavy cream
- ½ cup freshly shredded Parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 cup fresh baby spinach
- Salt, to taste
Instructions
- Pat the salmon dry using a paper towel. Generously season both sides of each filet with kosher salt and freshly ground black pepper.
- Heat the olive oil in a large skillet over medium-high heat. When hot, add the salmon filets and sear for 3 to 4 minutes on each side until golden brown. Remove the salmon and set it aside.
- In the same skillet, lower the heat to medium, and add the diced onions, chopped sun-dried tomatoes, halved cherry tomatoes, and minced garlic. Cook for about 5 minutes until fragrant.
- Stir in the heavy cream, freshly shredded Parmesan cheese, paprika, and Italian seasoning.
- Reduce the heat further and add the fresh baby spinach, allowing it to wilt.
- Return the salmon to the skillet, spooning the sauce over it. Let the dish simmer for an additional 5 to 10 minutes until the salmon is cooked through.
Notes
Monitor cooking time closely for perfectly cooked salmon. You can add extra vegetables such as zucchini or bell peppers for added nutrition and color.