Ingredients:

  • 4 salmon fillets (approx. 6 oz each), skin-on recommended
  • 2 Tbsp Extra Virgin Olive Oil
  • Sea Salt and Freshly Ground Black Pepper, to taste
  • 2 Tbsp Unsalted Butter
  • 6 cloves Garlic, finely minced
  • 1/3 cup Sun-Dried Tomatoes, chopped (oil-packed, drained)
  • 1/2 cup Chicken or Vegetable Stock (low sodium)
  • 1 cup Heavy Cream (Double Cream)
  • 1 tsp Dried Oregano
  • 1 cup Fresh Cherry or Grape Tomatoes, halved
  • 5 oz Fresh Spinach, packed
  • 1/2 cup Freshly Grated Parmesan Cheese
  • 1/2 tsp Red Pepper Flakes (optional)
  • 2 Tbsp Fresh Basil or Parsley, roughly chopped (for garnish)

Instructions:

  1. Pat the salmon fillets very dry with paper towels. Season liberally with salt and pepper.
  2. Heat 2 Tbsp of olive oil in a large skillet over medium-high heat until shimmering. Place the salmon fillets, skin-side down, in the hot pan. Press gently for 10 seconds.
  3. Sear for 4–5 minutes until the skin is deeply golden and crisp. Flip the fillets gently and cook for 1–2 minutes on the flesh side, just to finish. Remove the salmon immediately and set aside on a plate.
  4. Reduce the heat to medium. Add the butter to the skillet, along with the minced garlic, chopped sun-dried tomatoes, dried oregano, and red pepper flakes (if using). Sauté for 1–2 minutes until the garlic is fragrant (do not let it burn).
  5. Pour in the chicken stock and scrape up any browned bits (fond) from the bottom of the pan to deglaze. Let it simmer for 30 seconds.
  6. Pour in the heavy cream and stir well. Bring the mixture to a gentle simmer; do not boil aggressively.
  7. Stir in the halved cherry tomatoes and the packed spinach. Cook until the spinach wilts down completely (about 2–3 minutes).
  8. Stir in the Parmesan cheese until smooth and the sauce thickens slightly. Taste the sauce and adjust the salt and pepper as needed.
  9. Gently nestle the seared salmon fillets back into the skillet. Spoon some of the sauce over the flesh (avoiding the crisp skin). Cook for 1–2 minutes to allow the fish to warm through.
  10. Turn off the heat. Garnish generously with fresh basil or parsley before serving immediately.