Tuscan Salmon

Ingredients

• 1.5 lb boneless, skinless salmon fillet (Cut into 4 even slices.)
• 0.5 tsp fine sea salt (Plus more to taste.)
• 0.5 tsp freshly ground black pepper
• 0.5 tsp garlic powder
• 1 tbsp olive oil (Use additional oil in the same pan only if needed.)
• 1 tbsp unsalted butter
• 0.333 cup sun-dried tomatoes packed in oil (Drain and chop.)
• 0.25 cup green onion (Use the green parts, chopped.)
• 3 garlic (Minced; about 1 tablespoon.)
• 1 cup heavy whipping cream (Regular whipping cream may also be used; half-and-half is not recommended.)
• 0.25 cup Parmesan cheese (Finely shredded.)
• 2 cups fresh baby spinach leaves

Steps

1. 1

   Season the four salmon fillets evenly with the fine sea salt, freshly ground black pepper, and garlic powder.

2. 2

   Place a large nonreactive skillet over medium heat. Add the olive oil and unsalted butter, and heat until the butter has melted and finished foaming.

3. 3

   Add the salmon fillets to the skillet, skin side up. Sauté for 3 to 5 minutes per side, or until cooked through and the thickest part reaches 145°F (63°C) on an instant-read thermometer.

4. 4

   Transfer the cooked salmon to a platter. Tent it loosely with foil to keep it warm while you prepare the sauce.

5. 5

   Keep the skillet over medium heat. Add more oil only if the pan is dry, then add the chopped sun-dried tomatoes, chopped green onion, and minced garlic.

6. 6

   Sauté the tomato, onion, and garlic mixture for about 1 minute, stirring constantly, until the garlic is fragrant.

7. 7

   Stir in the heavy cream, then sprinkle the finely shredded Parmesan over the top. Bring the mixture to a light boil, stirring frequently so the cheese incorporates smoothly.

8. 8

   Reduce the heat and simmer the sauce for 1 minute, stirring, until it is slightly thickened.

9. 9

   Add the baby spinach and stir for about 30 seconds, just until the leaves wilt. Taste and add more salt and pepper if needed.

10. 10

    Remove the skillet from the heat. Return the salmon to the pan and spoon the warm sauce over the fillets. Garnish with chopped chives or additional green onion if desired, and serve.

Notes

Have all ingredients chopped and measured before starting because the cooking moves quickly. Salmon cooking time varies with fillet thickness, whether it is wild or farm-raised, and skillet temperature; use an instant-read thermometer and cook to 145°F (63°C). Serve with mashed potatoes, white rice, pasta, quinoa, or spaghetti squash. For pasta, the creamy sauce works especially well over spaghetti.

Nutrition per serving

• main course
• seafood
• 30-minute meal
• pan-seared
• creamy
• Mediterranean-inspired
• gluten-free
• low-carb