Italian Creamy Tuscan Sun-Dried Tomato Salmon

🔥 Prep

• Pat dry the 600 g salmon fillet and season with 1 tsp salt and 0.5 tsp black pepper.
• Roughly chop 0.5 cup sun‑dried tomatoes.
• Rinse and dry 2 cups baby spinach.
• Mince 5 cloves garlic.
• Dice half a yellow onion (≈0.5 pcs).
• Measure 0.75 cup heavy cream, 0.5 cup chicken broth, and 0.5 cup grated Parmesan cheese.
• Measure 2 tbsp olive oil and 1 tbsp unsalted butter.
• Measure 1 tsp Italian seasoning and 0.25 tsp red pepper flakes.
• Chop 2 tbsp fresh basil.

🔥 Cook

• 1. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium‑high heat.
• 2. Add the salmon fillets, skin‑side down if present, and sear for 4‑5 minutes per side until golden brown; remove and set aside on a plate.
• 3. Reduce heat to medium, add the remaining 1 tbsp olive oil, then sauté the diced onion for 3 minutes until translucent.
• 4. Add the minced garlic, Italian seasoning, and red pepper flakes; cook for 30 seconds until fragrant.
• 5. Stir in the chopped sun‑dried tomatoes and cook for 1 minute.
• 6. Pour in the chicken broth and heavy cream; bring to a gentle simmer over medium heat for 2‑3 minutes.
• 7. Reduce heat to low, stir in the Parmesan cheese until melted and the sauce thickens, about 2 minutes.
• 8. Add the baby spinach; cook until wilted, about 1 minute.
• 9. Return the salmon to the skillet, spoon the sauce over the fillets, and warm for 2 minutes to let the flavors meld.

🔥 Serve

• Garnish each salmon fillet with the chopped fresh basil and a lemon wedge if desired.
• Serve hot alongside cooked pasta (such as fettuccine or linguine), crusty garlic bread, or a simple roasted vegetable medley.
• Spoon any extra creamy sauce from the pan over the sides for added richness.