Ingredients:

  • 4 salmon fillets (approx. 6 oz / 170g each)
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
  • 3 cups fresh baby spinach, packed
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup dry white wine or chicken broth
  • 1 tsp dried oregano
  • Salt to taste
  • Freshly cracked black pepper to taste

Instructions:

  1. Pat the salmon fillets completely dry with paper towels. Season both sides generously with salt, pepper, and smoked paprika.
  2. Heat olive oil in a large skillet over medium-high heat. Place salmon flesh-side down and sear for 5 minutes until a golden brown crust forms. Flip and cook for another 2 minutes. Remove salmon from the pan and set aside.
  3. In the same skillet, melt the butter. Add the minced garlic and chopped sun-dried tomatoes. Sauté for 1–2 minutes until fragrant.
  4. Pour in the white wine (or broth), scraping the bottom of the pan to release the browned bits. Let the liquid reduce by half.
  5. Reduce heat to medium-low. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and oregano until the sauce thickens and becomes smooth.
  6. Add the fresh baby spinach to the sauce. Stir for 1–2 minutes until the leaves are just wilted.
  7. Place the salmon fillets back into the skillet. Spoon the sauce over the fish and simmer for another 2–3 minutes until the salmon is cooked through. Garnish with fresh parsley and lemon.