Description
Succulent salmon fillets coated in a creamy Parmesan sauce, accompanied by sun-dried tomatoes and spinach—a delightful taste of Italy.
Ingredients
Scale
- 4 salmon fillets
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 1 cup baby spinach, roughly chopped
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Cook the salmon fillets seasoned with salt and pepper for 4-5 minutes on each side until golden brown and cooked through. Remove and set aside.
- Melt the butter in the same skillet and sauté the minced garlic until fragrant, about 1 minute.
- Add the chopped sun-dried tomatoes and cook for another 2-3 minutes until warmed through.
- Create the sauce by reducing the heat, then adding heavy cream and Parmesan cheese, stirring until smooth.
- Incorporate the baby spinach, giving it a moment to wilt into the sauce.
- Finish the dish by returning the salmon to the skillet, gently coating with the sauce. Simmer for an additional minute.
- Garnish with fresh parsley and serve immediately.
Notes
For a lighter version, substitute heavy cream with half-and-half. Customize with fresh herbs or lemon juice for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 90mg