Creamy Sun-Dried Tomato Salmon with Spinach
Pan-seared salmon fillets simmered in a rich sun-dried tomato cream sauce with garlic and wilted spinach.
Ingredients
For the Salmon:
4 salmon fillets (6 oz each)
2 Tbsp butter or tallow (for searing)
Salt and black pepper, to taste
For the Cream Sauce:
2 Tbsp sun-dried tomatoes in oil, chopped
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken or vegetable broth (unsalted)
¼ cup grated Parmesan cheese
2 cups fresh spinach
1 tsp Italian seasoning (or ½ tsp each oregano + basil)
½ tsp red pepper flakes (optional)
Salt and black pepper, to taste
Optional Garnish:
Fresh parsley or basil, chopped
Extra Parmesan
Lemon wedges
Macronutrients
(per serving, serves 4)
Protein: 38g
Fat: 40g
Carbs: 5g
Preparation
Pat salmon dry and season with salt and pepper. Heat butter or tallow in a large skillet over medium-high. Sear salmon 3–4 minutes per side until golden. Remove and set aside.
In the same skillet, add sun-dried tomatoes and garlic. Sauté 1–2 minutes until fragrant.
Lower heat to medium. Stir in broth, heavy cream, Parmesan, Italian seasoning, and red pepper flakes. Simmer 3–4 minutes until slightly thickened.
Stir spinach into the sauce and let it wilt. Return salmon to the skillet and spoon sauce over the fillets. Simmer 2–3 minutes until salmon is cooked through (145°F internal).
Garnish with parsley, basil, extra Parmesan, or a squeeze of lemon. Serve hot.
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