Instructions:
Step 1: Season the salmon fillets with salt and pepper on both sides.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add salmon fillets and sear for 4-5 minutes per side until golden and cooked through. Remove and set aside.
Step 3: In the same skillet, reduce heat to medium and melt the butter. Add garlic and onions, sauté for 2-3 minutes until fragrant and soft.
Step 4: Stir in sun-dried tomatoes and cook for 1 minute.
Step 5: Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and Italian seasoning until the sauce is smooth and creamy.
Step 6: Add the spinach and cook until wilted.
Step 7: Return the cooked salmon fillets to the pan and spoon the sauce over the top. Simmer for 2-3 more minutes to heat through.
Step 8: Garnish with fresh parsley or chives before serving.
Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or water if the sauce thickens too much. Avoid microwaving to preserve the texture of the salmon.
Continue on the next page