Creamy Sun-Dried Tomato and Spinach Salmon
Tender salmon served in a creamy sun-dried tomato and spinach sauce for a rich, flavorful meal that feels restaurant-worthy at home.
Ingredients
For the Salmon
- 2 lbs salmon filets
- ½ tsp sea salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
For the Sauce
- 2 tbsp olive oil
- 2 tbsp butter
- 2 medium onions diced
- 8 cloves garlic minced
- 8 oz sun dried tomatoes drained of oil
- 2/3 cup white wine
- 2 cups heavy cream
- 3 cups baby spinach
- 1 cup shredded Parmesan
Instructions
- Season the salmon fillets on both sides with salt, pepper, garlic, and paprika.2 lbs salmon filets , ½ tsp sea salt, ¼ tsp black pepper, ½ tsp garlic powder, ½ tsp paprika
- Heat the olive oil and butter in a large skillet over medium-high heat. Add the salmon and cook until lightly golden on both sides and nearly cooked through (125-130℉) then transfer to a plate and set aside.2 tbsp olive oil, 2 tbsp butter
- In the same skillet, add the diced onions and cook until softened. Stir in the minced garlic and cook for another minute until fragrant.2 medium onions, 8 cloves garlic
- Add the sun-dried tomatoes and cook for 5 minutes. Pour in the white wine, deglaze the pan, and let it simmer for a few minutes to reduce slightly.8 oz sun dried tomatoes, 2/3 cup white wine
- Turn the heat down to medium. Slowly stir in the heavy cream and simmer for 10 minutes.2 cups heavy cream
- Add the spinach and cook until wilted.3 cups baby spinach
- Add the grated Parmesan and stir until the sauce is smooth and slightly thickened. Taste the sauce and season with salt and pepper to your taste.1 cup shredded Parmesan
- Return the salmon to the skillet and spoon the sauce over the top. Let everything simmer together for a few minutes until the salmon is heated through.
- Serve warm with extra sauce spooned over each fillet.
Nutrition
Serving: 1serving | Calories: 1137kcal | Carbohydrates: 47g | Protein: 66g | Fat: 79g
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