Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp olive oil
  • 4 (6 oz each) salmon filets
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp Italian seasoning
  • 1 Tbsp butter
  • 1/2 small yellow onion (minced)
  • 2 Tbsp finely minced garlic
  • 5 oz jar sun-dried tomatoes in oil (drained and chopped)
  • 1 1/3 cups chicken broth (reduced sodium)
  • 1 cup heavy whipping cream
  • 1/2 tsp Italian seasoning
  • 1/4 tsp black pepper
  • 1/3 cup grated Parmesan cheese (fresh is best)
  • 1 - 2 cups chopped fresh kale

Instruction

  • Pat salmon dry, then season with salt, pepper and Italian seasoning. Add olive oil to large skillet and heat over MED-HIGH heat until hot. Add salmon, skin-side UP (if using skin-on filets), and cook for 4-5 minutes. Try not to move the salmon around as it cooks. This is what creates a great golden brown crust.
  • Carefully flip salmon over and cook on the other side for another 5 minutes, until opaque throughout and flakes easily. Remove to a plate and set aside.
  • Don't wipe out the skillet, but add butter to pan drippings. Add onion and cook 4 minutes, until softened. Add sun-dried tomatoes and garlic and cook another 30 seconds or so.
  • Pour in chicken broth and scrape the bottom of the pan with a wooden spoon, then stir in cream.
  • Let cook for 2-4 minutes, stirring often, then stir in pepper and Italian seasoning and Parmesan cheese.
  • Add kale and cook another minute or two until wilted. Return salmon to the skillet, nestling them down into the sauce and spooning sauce over the top of the filets.