Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 3 Servings
I love this dish so much! You need to bite your teeth into these salmon fillets! Have a great day, friends. Enjoy!
3 salmon fillets
2 tsp olive oil
2 tbsp butter
5 cloves garlic, finely diced
1 small yellow onion, diced
1/3 c (80ml) vegetable broth
5 ounces (150g) jarred sun-dried tomato in oil, drained of oil
1 3/4 c heavy cream
Salt and pepper, to taste
3 c baby spinach leaves
1/2 c grated Parmesan
1 tbsp fresh parsley, chopped
Step 1: Place a large skillet on the stove and turn the heat to medium-high.
Step 2: Add oil and allow it to become hot.
Step 3: Season with salt and pepper on both sides of the salmon fillets.
Step 4: Put the salmon fillets into the hot pan and sear each side for about 5 minutes or until done to your preference.
Step 5: Place the seared salmon on a clean plate, then set aside.
Step 6: In the same skillet, add butter and allow it to melt.
Step 7: Add the garlic and sauté for 1 minute or until aromatic.
Step 8: Add the onion and sauté until soft.
Step 9: Add the sun-dried tomatoes and cook for about 2 minutes or until done.
Step 10: Add the vegetable broth and allow it to simmer to reduce its volume.
Step 11: Turn the heat down to low and add the heavy cream. Allow the mixture to simmer. Make sure to stir from time to time and season with salt and pepper.
Step 12: Add the baby spinach and Parmesan cheese cook until wilted and melted completely.
Step 13: Put the seared salmon fillets back into the skillet and generously sprinkle parsley on top.
Step 14: Serve and enjoy!
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