Creamy Sun-Dried Tomato Salmon

🔥 Prep

• Pat dry the 4 salmon fillets and season each side with 1 tsp salt, 0.5 tsp black pepper, and 1 tsp Italian seasoning.
• Roughly chop 80 g sun-dried tomatoes.
• Peel and mince 4 cloves garlic.
• Dice 1 yellow onion.
• Roughly chop 100 g baby spinach.
• Grate 50 g Parmesan cheese.
• Chop 2 tbsp fresh basil.
• Measure out 200 ml heavy cream, 100 ml chicken broth, 2 tbsp olive oil, and 1 tbsp butter; have them ready near the stove.
• Measure 0.25 tsp red chili flakes.

🔥 Cook

• 1. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering.
• 2. Place the salmon fillets skin‑side down and sear for 4‑5 minutes until the skin is crisp and golden; flip and cook the other side for 2‑3 minutes until just opaque. Transfer the salmon to a plate and tent loosely with foil.
• 3. Reduce heat to medium; add a splash more olive oil if the pan looks dry, then add the diced onion and minced garlic. Sauté for 2 minutes until softened and fragrant.
• 4. Stir in the chopped sun‑dried tomatoes, 0.25 tsp red chili flakes, and the remaining Italian seasoning; cook for 1 minute to release their flavors.
• 5. Pour in the 100 ml chicken broth, scraping up any browned bits from the bottom of the skillet; simmer for 2 minutes to slightly reduce.
• 6. Add the 200 ml heavy cream, bring to a gentle simmer, then lower the heat to low and let the sauce thicken for 3‑4 minutes, stirring occasionally.
• 7. Stir in the grated Parmesan cheese until melted and smooth; then add the chopped baby spinach and cook for 1 minute until wilted.
• 8. Return the seared salmon fillets to the pan, spooning some sauce over them; warm the salmon through for about 1 minute.
• 9. Remove from heat, sprinkle the chopped fresh basil over the top, and give a final gentle toss.

🔥 Serve

• Plate each salmon fillet with a generous ladle of the creamy sun‑dried tomato sauce over the top.
• Garnish with extra fresh basil leaves and a sprinkle of grated Parmesan.
• Serve hot with lemon wedges on the side.
• Pair with roasted asparagus, garlic‑sautéed green beans, or a light quinoa/couscous pilaf.
• Offer crusty bread or warm garlic naan to soak up the sauce.