Ingredients
1 tbsp butter
1 tbsp olive oil
4 salmon fillets
Salt and pepper, to season
2 cloves garlic, minced
3–4 sun-dried tomatoes (packed in oil), sliced
½ cup (125 ml) dry white wine
1 cup (250 ml) heavy cream (double cream)
½ cup (50 g) grated Parmesan cheese
1 cup (30 g) fresh spinach
Instructions
- Pat salmon fillets dry and season both sides with salt and pepper.
- Heat butter and olive oil in a large frying pan over medium-high heat. Place salmon skin-side up and sear for 6–7 minutes until golden and crispy. Remove and set aside.
- Reduce heat to low and add garlic and sun-dried tomatoes. Sauté for about 30 seconds.
- Pour in white wine and simmer for 5 minutes, reducing the liquid by half.
- Stir in heavy cream and Parmesan cheese. Cook until melted and smooth.
- Add spinach and return salmon to the pan. Simmer on low for another 5 minutes, until the salmon is cooked through and the sauce is thick and creamy. Season with salt if needed.
Notes
- Use half-and-half instead of heavy cream to lighten the dish.
- Swap sun-dried tomatoes for cherry tomatoes for a fresher flavor.
- Add red pepper flakes or cayenne for a spicy kick.
- Store leftovers in the fridge for up to 3 days; not recommended for freezing.
- Reheat gently on the stovetop or microwave with a splash of cream or milk.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 540
- Sugar: 2g
- Sodium: 480mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 115mg
