Ingredients
Salmon
- 4 salmon fillets
- 2 tablespoons olive oil
- Salt and pepper, to taste
Sauce
- 3 garlic cloves, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ cup parmesan cheese, grated
- 1 tablespoon cornstarch
- 1 cup spinach, chopped
- ½ cup sun-dried tomatoes
Instructions
- Pan-sear the salmon: Heat olive oil in a large skillet over medium-low heat. Season the salmon fillets with salt and pepper. Place the fillets skin-side down in the skillet and cook for about 7 minutes until the skin is crispy. Flip the salmon and cook an additional 3 minutes until just barely pink in the center. Remove salmon from the pan and set aside on a plate.
- Make the creamy garlic sauce: In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Pour in the heavy cream and chicken broth, then sprinkle in garlic powder, Italian seasoning, and parmesan cheese. Whisk in the cornstarch to thicken the sauce and let it simmer gently for 1-2 minutes.
- Add vegetables and finish the sauce: Stir in the chopped spinach and sun-dried tomatoes. Simmer until the spinach begins to wilt, about 2-3 minutes.
- Combine salmon and sauce: Return the salmon fillets to the pan, spooning the creamy sauce over them. Let everything warm together for 1-2 minutes to marry the flavors before serving immediately.
Notes
- Use skin-on salmon fillets for a crispier texture and easier flipping.
- If preferred, substitute chicken broth with vegetable broth for a lighter flavor.
- Adjust the thickness of the sauce by adding more or less cornstarch as needed.
- For a dairy-free option, replace heavy cream with coconut cream and parmesan with nutritional yeast.
- Serve this dish with crusty bread, rice, or pasta to soak up the creamy sauce.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
