Ingredients:

  • 4 (6 oz / 170 g) salmon fillets, skin-off
  • 2 tbsp (30 ml) olive oil
  • 1 tsp (6 g) salt
  • ½ tsp (2 g) cracked black pepper
  • 3 tbsp (42 g) unsalted butter
  • 4 cloves (20 g) garlic, minced
  • ½ cup (75 g) sun-dried tomatoes, drained and chopped
  • 3 cups (90 g) fresh baby spinach
  • 1 cup (240 ml) heavy cream
  • ½ cup (50 g) freshly grated Parmesan cheese
  • 1 tbsp (15 ml) fresh lemon juice
  • ¼ tsp (1 g) red pepper flakes

Instructions:

  1. Pat the salmon fillets completely dry with paper towels. Season both sides with salt and pepper.
  2. Heat olive oil in a 12-inch skillet over medium-high heat until shimmering. Place fillets in the pan and sear for 5 minutes per side without moving them, until a mahogany-colored crust forms. Remove fillets to a plate.
  3. Reduce heat to medium. In the same skillet, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the chopped sun-dried tomatoes and red pepper flakes, cooking for 2 minutes.
  4. Pour in the heavy cream and bring to a gentle simmer. Lower the heat and stir in the Parmesan cheese until melted and velvety.
  5. Fold in the baby spinach, stirring constantly for 1-2 minutes until the leaves are wilted but still vibrant green. Stir in the lemon juice.
  6. Return the seared salmon fillets to the skillet. Spoon the sauce over the fillets and simmer for another 2-3 minutes until salmon is cooked to medium.