Ingredients:
4 salmon fillets (skin-on or off)
Salt and pepper, to taste
1 tablespoon olive oil
2 tablespoons butter
5 cloves garlic, minced
1 small yellow onion, finely chopped
1 cup cherry tomatoes (halved) or sun-dried tomatoes (chopped)
3 cups fresh spinach
1 cup heavy cream
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper, to taste
1 tablespoon fresh parsley or basil (optional, for garnish)
Instructions:
Season & Sear the Salmon:
Pat salmon dry. Season with salt and pepper on both sides.
Heat olive oil and butter in a large skillet over medium heat.
Add salmon, skin side down first. Cook for 4–5 minutes each side, or until golden and just cooked through.
Remove salmon from the pan and set aside.
In the same skillet, add a bit more butter if needed.
Sauté garlic and onions until soft and fragrant (about 1–2 minutes).
Stir in tomatoes and cook for 2–3 minutes until they start to soften.
Add spinach and let it wilt.
Pour in the heavy cream and stir in Parmesan cheese.
Add Italian seasoning, salt, and pepper to taste.
Simmer gently for a few minutes until the sauce thickens slightly.
Return the salmon to the pan and spoon the sauce over the top.
Let it heat through for another minute or two.
Garnish with fresh parsley or basil.
🍝 Serving Suggestions:
Serve over mashed potatoes, pasta, rice, or with crusty bread.
Add a side salad or roasted veggies for balance.
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