Ingredients
Scale
- 4 salmon fillets, skin off
- 1 pinch salt, to season
- 1 pinch pepper, to season
- 2 teaspoons olive oil
- 2 tablespoons butter
- 6 cloves garlic, finely diced
- 1 yellow onion, diced
- 1/3 cup high-quality non-alcoholic chicken stock
- 5 ounces sun-dried tomato strips in oil, drained
- 1 3/4 cups half and half
- 3 cups baby spinach leaves
- 1/2 cup fresh grated parmesan cheese
- 1 teaspoon cornstarch mixed with 1 tablespoon water, optional
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season salmon fillets with salt and pepper.
- Sear salmon for 5 minutes per side until golden and cooked through.
- Remove salmon from the pan and set aside.
- Melt butter in the same pan with residual juices.
- Add garlic and sauté until fragrant.
- Add diced onion and cook until translucent.
- Pour in the non-alcoholic stock and reduce by half.
- Add sun-dried tomatoes and fry for two minutes.
- Reduce heat to low and pour in half and half, stirring gently.
- Add spinach and cook until wilted.
- Stir in parmesan cheese and optional cornstarch slurry to thicken.
- Return salmon to the pan and garnish with fresh parsley.
Notes
- Ensure you drain the sun-dried tomatoes well to avoid an overly oily sauce.
- The cornstarch slurry is optional; add it if you prefer a thicker, more coating sauce consistency.
- Serve immediately over linguine or with garlic bread to soak up the leftover sauce.
- Prep Time: 10
- Cook Time: 20
- Category: Seafood
- Method: Pan-searing
- Cuisine: Mediterranean