Creamy Sun-Dried Tomato Salmon with Spinach
Pan-seared salmon fillets simmered in a rich sun-dried tomato cream sauce with garlic and wilted spinach.
Serves: 4
Macros (per serving): Protein 38g | Fat 40g | Carbs 5g
Ingredients
- 2 tablespoons sun-dried tomatoes in oil, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth (unsalted)
- 1/4 cup grated Parmesan cheese
- 2 cups fresh spinach
- 1 teaspoon Italian seasoning (or 1/2 teaspoon each dried oregano and basil)
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Optional garnish: chopped fresh parsley or basil, extra Parmesan, lemon wedges
Instructions
- Pat salmon fillets dry and season with salt and pepper. Heat a skillet over medium-high heat and sear the salmon for 3–4 minutes per side until golden brown. Remove and set aside.
- Lower heat to medium. Stir in the broth, heavy cream, Parmesan, Italian seasoning and red pepper flakes. Simmer for 3–4 minutes until the sauce thickens slightly.
- Add the spinach and cook until wilted. Return the salmon to the skillet and spoon the sauce over the fillets. Cook another 2–3 minutes until the salmon is just cooked through (internal temp 145°F).
- Garnish with chopped herbs, extra Parmesan or a squeeze of lemon, if desired. Serve hot.
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