Ingredients
Scale
- 4 salmon fillets
- ½ cup sundried tomatoes chopped
- 2 tablespoon butter
- 2 cups spinach or as needed
- 150 ml half and half you can heavy cream
- 4 cloves garlic
- 2 tablespoon oil
- ½ cup chicken stock
- ½ teaspoon cayenne pepper optional
- 1 teaspoon dried basil
- Salt and pepper
Instructions
- Prep the salmon: Start by patting the salmon dry with a kitchen towel. This helps it crisp up beautifully in the pan. Season both sides generously with salt and pepper.
- Sear the salmon: Heat oil in a skillet over medium-high heat. Place the salmon skin-side down and let it cook undisturbed for 4 minutes. Flip and cook another 4 minutes until golden brown on the edges. Don’t overcrowd the pan—work in batches if needed! Remove the salmon and set aside.
- Start the sauce: Add butter to the same skillet and let it melt. Toss in the chopped garlic and sundried tomatoes, stirring until fragrant (about 1-2 minutes).
- Simmer the flavors: Pour in the chicken stock, stir, and let it simmer for a minute. This step builds layers of flavor before adding the cream.
- Add the cream: Gently stir in the half-and-half or heavy cream, reducing the heat to low. Let it bubble slightly for a minute or two, then add the cayenne pepper and basil.
- Wilt the spinach: Toss in the spinach and stir until it wilts, about 30 seconds. Adjust the seasoning with more salt and pepper, if needed. If the sauce is too thick, add a splash of chicken stock. Too thin? A quick cornstarch slurry will do the trick.
- Finish with salmon: Return the salmon to the pan, nestling it into the sauce. Spoon the sauce over the fish and let it simmer for another minute. Serve warm and enjoy!
Notes
Cooking for a crowd? Simply double the ingredients, but use a larger skillet to avoid overcrowding. For a single serving, halve the ingredients but keep an eye on the sauce—it might thicken more quickly in smaller quantities.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner