Ingredients
4 salmon fillets
Salt and black pepper, to taste
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1 cup fresh spinach, chopped
1/2 cup grated Parmesan cheese
1/4 cup sun-dried tomatoes, chopped
Fresh parsley, chopped (for garnish)
Instructions
- Season salmon fillets with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear salmon for 4–5 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.
- Add spinach, Parmesan, and sun-dried tomatoes. Cook for 3–4 minutes until spinach wilts and sauce thickens.
- Return salmon fillets to the skillet. Spoon sauce over the fish and simmer for 1–2 minutes to warm through.
- Garnish with fresh parsley and serve hot with pasta, rice, or vegetables.
Notes
- Pairs perfectly with pasta, mashed potatoes, rice, or steamed vegetables.
- Use skin-on salmon for extra flavor and easier handling.
- If sauce gets too thick, add a splash more chicken broth or cream to adjust consistency.
- For a lighter version, substitute half-and-half instead of heavy cream.
- You can swap sun-dried tomatoes with cherry tomatoes for a fresher taste.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish / Seafood
- Method: Pan-Seared
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: ≈ 600 kcal
- Sugar: ≈ 3 g
- Sodium: ≈ 550 mg
- Fat: ≈ 42 g
- Saturated Fat: ≈ 20 g
- Unsaturated Fat: ≈ 22 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 8 g
- Fiber: ≈ 2 g
- Protein: ≈ 44 g
- Cholesterol: ≈ 170 mg
