Ingredients:

  • 4 Salmon Fillets (approx. 6 oz / 170g each), skin-on
  • 1 tbsp (15ml) Olive oil
  • 1 tsp (5g) Sea salt
  • 0.5 tsp (2.5g) Cracked black pepper
  • 1 tsp (2g) Smoked paprika
  • 3 cloves Garlic, minced
  • 0.5 cup (75g) Sun-dried tomatoes in oil, drained and chopped
  • 1 small Yellow onion, finely diced
  • 1 cup (240ml) Heavy cream
  • 0.5 cup (120ml) Low-sodium chicken broth
  • 2 cups (60g) Fresh baby spinach, packed
  • 0.5 cup (45g) Parmesan cheese, freshly grated
  • 1 tbsp (3g) Fresh basil, chiffonade
  • 0.5 tsp (1g) Dried oregano

Instructions:

  1. Pat the salmon fillets completely dry with paper towels. Season both sides with sea salt, cracked black pepper, and smoked paprika.
  2. Heat olive oil in a large 12-inch skillet over medium-high heat. Once shimmering, place salmon skin-side down. Press firmly for 10 seconds. Sear for 5 minutes until the skin is crispy and releases easily. Flip the fillets and cook for another 2-3 minutes. Remove salmon to a plate and set aside.
  3. Reduce heat to medium. In the same skillet, sauté the diced onion for 2 minutes until translucent and soft.
  4. Add the minced garlic and chopped sun-dried tomatoes. Cook for 1 minute until fragrant.
  5. Pour in the chicken broth and heavy cream. Add 0.5 tsp dried oregano. Bring to a gentle simmer, scraping the bottom of the pan to release the savory fond.
  6. Stir in the grated Parmesan cheese and fresh baby spinach. Continue to stir until the cheese is melted and the spinach has wilted into the sauce.
  7. Return the salmon fillets to the skillet. Garnish with fresh basil and spoon the sauce over the fish before serving.