Ingredients
The following ingredients have 4 Servings
- 2 tablespoons oil from the sun-dried tomatoes
- 4 skinless salmon filets around 1 lb total
- 4 cups spinach roughly chopped and stems removed (note 1)
- 3 garlic cloves minced
- 1 shallot diced (note 2)
- ½ cup sun-dried tomatoes in oil drained but keep the oil for cooking
- ¾ cup heavy cream
- ½ cup whole milk
- 1 cup parmesan cheese lightly packed, grated
- salt and pepper to taste
Instruction
- sprinkle the salmon from one side with salt and pepper
- heat up the oil in a big pan over medium-high heat and add the salmon, seasoned side down. Now sprinkle the other side with salt and pepper too
- cook until bottom side is crisp, for around 3-4 minutes, flip around and cook for another 2-3 minutes
- place cooked salmon on a plate and cover with tin foil
- in the same pan add onion and garlic and cook for 2-3 minutes until soft and slightly brown
- now add the spinach and cook until it has wilted
- add sun-dried tomatoes, heavy cream, and milk and bring to a boil
- cook for 2-3 minutes until the sauce starts to thicken
- add the parmesan cheese, stir and cook for another 1-2 minutes until the sauce has desired consistency
- add salt and pepper to taste and serve with pasta, rice, couscous, or bread
