Description
Tender golden-seared salmon fillets in a luxurious garlic butter cream sauce with sun-dried tomatoes, spinach, and parmesan in 25 minutes!
Ingredients
4 center-cut fresh salmon fillets (approx. 6 oz each)
3 tbsp unsalted butter, divided
1 tbsp extra virgin olive oil
6 cloves fresh garlic, finely minced
1 cup heavy cream
1/3 cup low-sodium vegetable broth (or seafood broth)
1/2 cup sun-dried tomatoes packed in oil, drained and sliced
3 cups fresh baby spinach leaves
1 cup fresh red cherry tomatoes, halved
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 tbsp freshly squeezed lemon juice (plus wedges for serving)
2 tbsp fresh basil leaves, torn or chiffonade
1 tsp Italian seasoning (dried oregano, basil, thyme)
1 tsp kosher salt, divided
1/2 tsp freshly cracked black pepper, divided
1/4 tsp crushed red pepper flakes (optional)
Instructions
Pat salmon fillets completely dry with paper towels on all sides. Season evenly with Italian seasoning, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
Heat olive oil and 1 tablespoon of butter in a large heavy cast-iron skillet over medium-high heat until shimmering. Place salmon fillets in the pan and sear undisturbed for 4 to 5 minutes until a deep golden, crispy crust forms. Gently flip and sear for 2 to 3 minutes until just cooked through. Transfer salmon to a plate and keep warm.
Reduce skillet heat to medium. Melt the remaining 2 tablespoons of butter in the savory pan drippings. Add minced garlic, halved cherry tomatoes, and sliced sun-dried tomatoes. Sautu00e9 for 1 to 2 minutes until fragrant and tomatoes soften.
Pour in vegetable broth and heavy cream, bringing the mixture to a gentle bubble. Simmer for 2 to 3 minutes, stirring constantly as the cream thickens into a glossy sauce.
Add fresh baby spinach leaves to the skillet and gently fold into the warm cream sauce for 1 to 2 minutes until tender and bright green.
Remove skillet from direct heat. Stir in freshly grated Parmigiano-Reggiano cheese and fresh lemon juice until silky and completely emulsified. Season with remaining salt, pepper, and red pepper flakes to taste.
Nestle the seared salmon fillets back into the skillet, spooning the rich garlic parmesan cream sauce and sun-dried tomatoes generously over the fillets. Garnish with fresh basil and serve immediately with lemon wedges.
- Prep Time: 10 min
- Cook Time: 15 min