Golden-seared salmon fillets in a creamy garlic-Parmesan sauce with sun-dried tomatoes and spinach, made in one skillet for an easy yet elegant meal.

4 salmon fillets (skin on or off)

Salt & black pepper, to taste

1 tsp paprika

1 tsp Italian seasoning

2 tbsp olive oil

3 tbsp butter

4 cloves garlic, minced

½ cup sun-dried tomatoes (in oil, drained & sliced)

1 cup heavy cream

½ cup chicken broth (or white wine)

½ cup grated Parmesan cheese

2 cups fresh spinach

Optional: red pepper flakes

Cook Mode Prevent your screen from going dark

Pat the salmon fillets dry with paper towels and season both sides with salt, pepper, paprika, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Sear the salmon for 3–4 minutes per side until golden and just cooked through. Remove and set aside.
Reduce heat to medium and melt the butter in the same skillet. Sauté the minced garlic for about 30 seconds until fragrant.
Add the sun-dried tomatoes and cook for 1 minute.
Pour in the chicken broth (or wine) and simmer for 2 minutes to reduce slightly.
Stir in the heavy cream and Parmesan cheese, whisking until smooth and slightly thickened.
Add the spinach and cook until wilted, about 1–2 minutes.
Return the salmon fillets to the skillet and spoon the sauce over each piece. Simmer for another 3–5 minutes.
Adjust seasoning to taste and sprinkle with red pepper flakes if desired before serving.

Swap chicken broth with white wine for added acidity.

Use a mix of Parmesan and Pecorino Romano for deeper flavor.

For a lighter version, reduce cream and add a splash of milk.

This dish can be made with shrimp or chicken as alternatives to salmon.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently on the stovetop with a splash of broth or cream to loosen the sauce.

Microwave reheating should be done in short intervals to avoid overcooking the salmon.