Description
A rich yet elegant creamy sun-dried tomato salmon dish with tender fillets simmered in a velvety garlic-Parmesan sauce, balanced with spinach and Italian herbs for a restaurant-worthy meal at home.
Ingredients
4 salmon fillets (about 6 oz each)
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped (packed in oil)
1 cup heavy cream (or half-and-half)
1 cup fresh spinach, chopped
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper, to taste
Fresh basil or parsley, for garnish (optional)
Instructions
- Pat the salmon fillets dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the salmon and cook for 4–5 minutes per side until cooked through. Remove and set aside.
- In the same skillet, sauté the garlic for about 1 minute until fragrant.
- Add the sun-dried tomatoes and stir briefly.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in Italian seasoning, salt, and pepper.
- Add spinach and Parmesan cheese, stirring until spinach wilts and the sauce becomes smooth.
- Return the salmon to the skillet and spoon the sauce over the fillets.
- Cook for 1 additional minute until heated through.
- Garnish with fresh basil or parsley and serve.
Notes
Half-and-half can be used for a lighter sauce.
Add red pepper flakes for heat.
Mushrooms or kale can be added for extra texture.
Reheat gently to prevent sauce separation.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 520
- Sugar: 4g
- Sodium: 540mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 135mg
