Ingredients:

  • 4 Salmon fillets (approx. 170g / 6oz each)
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 0.5 cup sun-dried tomatoes, drained and chopped
  • 0.25 cup dry white wine or chicken broth
  • 1 cup heavy cream
  • 2 cups fresh baby spinach
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tsp Italian seasoning
  • Fresh parsley for garnish
  • Lemon wedges for serving

Instructions:

  1. Pat the salmon fillets completely dry with paper towels. Season both sides evenly with salt, pepper, and smoked paprika.
  2. Heat olive oil in a large heavy-bottomed skillet over medium-high heat. Place salmon in the pan (flesh-side down first) and sear for 4–5 minutes until golden brown. Flip and cook for another 2 minutes. Remove salmon and set aside.
  3. Reduce heat to medium. Add butter to the same pan. Once melted, sauté the minced garlic and sun-dried tomatoes for 1 minute until fragrant.
  4. Pour in the white wine (or broth), scraping the bottom of the pan to release the flavorful browned bits. Allow the liquid to reduce by half.
  5. Stir in the heavy cream and Italian seasoning. Bring to a gentle simmer, then whisk in the Parmesan cheese until the sauce is smooth and slightly thickened.
  6. Add the baby spinach to the skillet and stir for 1–2 minutes until the leaves are bright green and wilted.
  7. Return the salmon fillets to the skillet. Spoon the sauce over the fish and simmer for 2–3 minutes until the salmon reaches an internal temperature of 145°F (63°C). Garnish with parsley and lemon.