Ingredients
Scale
- 4 salmon fillets (skin on or off as preferred)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream or coconut cream for a dairy-free option
- 1/2 cup grated Parmesan cheese (or dairy-free cheese)
- 2 cups fresh spinach
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat a large skillet over medium-high heat. Add olive oil and season the salmon with salt, pepper, and Italian seasoning. Cook salmon skin-side down for 4-5 minutes until golden. Flip and cook for another 4-5 minutes until cooked through. Remove and set aside.
- In the same skillet, sauté minced garlic for 1 minute until fragrant. Add cherry tomatoes and sun-dried tomatoes, cook for 2-3 minutes. Pour in heavy cream, bring to simmer. Stir in Parmesan cheese and cook for 3-4 minutes until sauce slightly thickens.
- Stir in spinach and cook until wilted. Return salmon to skillet, spoon sauce over fillets, and simmer for 2 minutes to meld flavors.
- Garnish with fresh basil. Serve immediately over pasta or rice, with optional crusty bread for dipping.
Notes
- You can substitute heavy cream with coconut cream for a dairy-free version.
- Use cod, tilapia, or shrimp as alternative proteins.
- Reheat leftovers gently to prevent sauce from breaking; stir in a splash of broth or milk if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Easy, Dinner, Quick
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 480 kcal Kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 125 mg