Ingredients:

  • 4 (6-ounce) salmon fillets (approx. 170g each)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon sea salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 1/2 teaspoon garlic powder (2.5g)
  • 2 tablespoons olive oil (30 ml)
  • 2 cloves garlic, minced (about 6g)
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped (approx. 60g)
  • 1 cup heavy cream (240 ml)
  • 1/2 cup chicken broth (120 ml)
  • 1/4 cup grated Parmesan cheese (approx. 25g)
  • 5 ounces fresh spinach, roughly chopped (approx. 140g)
  • 1/4 teaspoon red pepper flakes (optional) (approx. 1g)

Instructions:

  1. Pat the salmon fillets dry with paper towels. In a small bowl, combine salt, pepper, and garlic powder. Season salmon fillets evenly with the mixture.
  2. Heat olive oil in a large skillet over medium-high heat. Place salmon fillets in the hot skillet, skin-side down (if using skin-on fillets). Sear for 4-5 minutes until the skin is crispy and golden brown (if using skin-on), or 3-4 minutes per side for skinless fillets, until cooked through, reaching an internal temperature of 145°F (63°C). Remove salmon from the skillet and set aside.
  3. Add more olive oil to the skillet if needed. Add minced garlic and sun-dried tomatoes and sauté for 1 minute, until fragrant.
  4. Pour in heavy cream and chicken broth. Bring to a simmer, stirring occasionally. Reduce heat to medium-low.
  5. Stir in Parmesan cheese and red pepper flakes (if using). Allow the sauce to thicken slightly for 2-3 minutes. Add chopped spinach and cook until wilted, about 2 minutes.
  6. Return the salmon fillets to the skillet, nestling them into the creamy sauce. Spoon the sauce over the salmon. Simmer for 1-2 minutes to warm through. Season with salt and pepper to taste. Serve immediately.