Ingredients:

  • 4 (6-ounce/170g) salmon fillets, skin on or off, pin bones removed
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 tablespoon (15g) unsalted butter
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) chicken broth (low-sodium preferred)
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (30g) sun-dried tomatoes, oil-packed, drained and chopped
  • 1 cup (30g) fresh spinach, roughly chopped
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional)
  • 1 tablespoon (15ml) lemon juice
  • Salt and pepper to taste

Instructions:

  1. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, place the salmon fillets skin-side down (if using skin-on) in the skillet. Sear for 4-5 minutes, or until the skin is crispy and golden brown. Flip and cook for another 2-3 minutes, or until the salmon is cooked through and flakes easily with a fork or the internal temperature reaches 145°F (63°C). Remove the salmon from the skillet and set aside.
  3. Add butter to the same skillet. Once melted, add the minced garlic and sauté for about 30 seconds, or until fragrant.
  4. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream, sun-dried tomatoes, spinach, Parmesan cheese, and red pepper flakes (if using).
  5. Reduce the heat to low and simmer the sauce for 5-7 minutes, or until it has thickened slightly. Stir occasionally.
  6. Stir in the lemon juice. Taste and adjust seasoning with salt and pepper as needed.
  7. Gently nestle the seared salmon fillets back into the sauce. Spoon the sauce over the salmon and serve immediately.