Course:Main Course




  • ▢6 pieces of fresh salmon, 4 ounces each
  • ▢3 cups fresh baby spinach
  • ▢1 ½ cups heavy cream
  • ▢⅔ cup sun-dried tomatoes, in oil (oil reserved)
  • ▢½ cup parmesan cheese, grated
  • ▢5 garlic cloves, minced
  • ▢¼ cup white wine, (I used Pinot Grigio)
  • ▢2 tablespoons reserved sun-dried tomato oil
  • ▢1 tablespoon butter
  • ▢1 tablespoon fresh basil, chopped
  • ▢salt and pepper to taste


  • Add the sun-dried tomato oil and butter to a large skillet and heat to medium.
  • Add in the salmon, skin side up. I happen to use a skinless filet for mine. Sear the salmon for a few minutes, then carefully flip the salmon over and cook for a few more minutes.
  • Remove the salmon and set it aside. Add in the sun-dried tomatoes and sauté for 1 minute.
  • Add in the garlic and sauté for about 15 seconds. Deglaze the pan with the white wine and allow it to reduce slightly.
  • Then add in the heavy cream, parmesan cheese, salt and pepper. Simmer for 3-4 minutes or until thickened, then stir in the spinach.
  • Once the spinach has wilted, add the salmon back in and allow to finish cooking until it reaches an internal temperature of at least 145°F when checked with a thermometer.
  • Serve with the creamy sauce over the top.


If you don’t want to use white wine, you can use chicken stock instead.