Description
Pan seared salmon fillets simmered in a rich garlic cream sauce with spinach and sun dried tomatoes. This is a quick, one-skillet dinner.
Ingredients
- 4 salmon fillets about 6 ounces each
- 1 teaspoon salt
- 1 half teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 half cup chicken broth
- 1 half cup grated parmesan cheese
- 1 cup fresh spinach
- 1 half cup sun dried tomatoes chopped
Instructions
- Pat salmon dry and season with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium heat.
- Place salmon skin side down and cook for 4 to 5 minutes until golden. Flip and cook another 3 to 4 minutes until nearly cooked through. Remove and set aside.
- In the same skillet, add garlic and cook for 30 seconds until fragrant.
- Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.
- Stir in parmesan cheese until melted and sauce thickens slightly.
- Add spinach and sun dried tomatoes and cook until spinach wilts.
- Return salmon to the skillet and spoon sauce over the top. Cook for 2 to 3 minutes until salmon is fully cooked.
- Make sure salmon reaches an internal temperature of 145°F before serving.
Notes
- Serve with pasta, rice, or crusty bread to soak up the creamy sauce.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Pan Frying
- Cuisine: American