Ingredients:

  • 4 salmon fillets (6 oz each)
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 2 tbsp unsalted butter
  • 5 cloves garlic, minced fine
  • 1/2 cup dry white wine (Pinot Grigio)
  • 1/2 cup sun dried tomatoes in oil, drained and chopped
  • 1.5 cups heavy cream
  • 3 cups fresh baby spinach
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon juice

Instructions:

  1. Pat the 4 salmon fillets completely dry with paper towels. Note: Moisture is the enemy of a crisp sear.
  2. Season the flesh side of the fish with 1 tsp kosher salt and 1/2 tsp cracked black pepper.
  3. Heat 1 tbsp neutral oil in a large skillet over medium high heat until it begins to shimmer.
  4. Place salmon fillets skin side down (or flesh side down if skinless) and sear for 5 minutes until a golden brown crust forms.
  5. Remove the salmon from the pan and set aside on a plate; lower the heat to medium.
  6. Add 2 tbsp unsalted butter to the pan drippings and stir until it stops foaming.
  7. Add 5 cloves minced garlic and 1/2 cup sun dried tomatoes, sautéing for 1 minute until fragrant and softened.
  8. Pour in 1/2 cup dry white wine to deglaze, scraping up the browned bits (fond) with a wooden spoon.
  9. Reduce the wine by half, then pour in 1.5 cups heavy cream and bring to a gentle simmer.
  10. Fold in 3 cups fresh baby spinach and stir until the leaves just begin to wilt.
  11. Stir in 1/2 cup grated Parmesan and 1 tsp lemon juice until the sauce thickens slightly and becomes velvety.
  12. Return the salmon to the pan, spooning the sauce over the top, and simmer for 2 minutes until the fish is heated through.
  13. Garnish with 1 tbsp fresh parsley and serve immediately.