Description
A culinary celebration featuring perfectly cooked salmon in a rich, creamy garlic sauce with sun-dried tomatoes and fresh spinach.
Ingredients
Scale
- 1 lb salmon fillets (cut into 4 fillets)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp kosher salt
- 6 cloves garlic (minced)
- 1 tbsp sun-dried tomato oil
- ¼ cup sun-dried tomatoes (roughly chopped)
- 5 oz baby spinach (fresh)
- ¼ cup vegetable broth
- 1 cup heavy cream (or dairy-free creamer)
- ¼ cup basil (finely chopped)
Instructions
- Prepare the salmon: Pat the salmon fillets dry with a paper towel and cut into four equal pieces. Season with smoked paprika and kosher salt.
- Sear the salmon: Heat a large non-stick pan over medium heat, add olive oil, and once shimmering, add salmon fillets skin-side down. Sear for about 5 minutes until golden brown, then flip and cook for another 2 minutes. Remove and keep warm.
- Create the sauce: In the same pan, add sun-dried tomato oil and minced garlic. Sauté for about 1 minute until fragrant.
- Add flavor: Mix in chopped sun-dried tomatoes, vegetable broth, and heavy cream. Stir well, season with a pinch of salt, and let simmer for 2 minutes.
- Incorporate spinach: Toss in the baby spinach and wilt for about 5 minutes.
- Finish the dish: Return the seared salmon to the pan, cook for an additional minute, and sprinkle with fresh basil.
- Plate and serve: Adjust seasonings if necessary, and transfer to serving plates, drizzling the sauce over the top.
Notes
For a lighter version, substitute heavy cream with coconut cream or dairy-free creamer. Feel free to add more veggies such as asparagus or bell peppers for additional nutrients.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 350mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg