Ingredients

The following ingredients have 4 Servings
  • 1 1/4 lb. salmon, (cut into 4 filets)
  • Salt and pepper
  • 2 Tbsp unsalted butter
  • 1/3 cup chopped sun-dried tomatoes, plus 1 Tbsp oil from jar
  • 1/4 cup finely chopped chipotle peppers ((from about 3 chipotle peppers))
  • 1 cup diced onion
  • 3 cloves garlic, (minced)
  • 1 cup low-sodium vegetable or chicken broth
  • 1/2 cup heavy cream
  • 2 Tbsp adobo sauce ((from chipotle peppers))
  • 1 1/2 cups baby spinach

Instruction

  • Lightly season salmon filets on each side with salt and pepper.
  • In a large skillet, melt butter over medium heat. Add salmon to the pan, skin-side-up and cook for about 4 minutes. Flip and cook for another 4 minutes skin-side-down. Remove salmon from pan and set aside on a plate.
  • Add sun-dried tomatoes, oil, chipotle peppers, and onion to the pan and cook for about 5 minutes. Add garlic and cook for another 2 minutes, until garlic is fragrant and onions are translucent.
  • Add broth to pan and bring to a simmer, scraping up the browned bit from the bottom of the pan with a spatula. Once simmering, slowly pour the cream into the pan, followed by the adobo sauce. Stir. Add spinach to pan and cook for about 30 seconds, until spinach is wilted.
  • Add salmon back to pan to heat through, spooning sauce over the salmon.
  • Serve over brown rice, quinoa, cauliflower rice, or whatever you desire! Be sure to spoon extra sauce over the salmon when serving.