This easy, but delicious recipe was introduced to me by my daughter Tiffany when she made it for us while on vacation in Oregon this summer. I was truly blown away, and not just because she did all the cooking. This dish is packed full of flavor and only requires one pan. Prep and cleanup is a breeze and the meal is amazing, I suggest serving it with pasta or rice. Click the button below to watch the YouTube video of Tiffany and I preparing this dish on our monthly virtual cooking class!
Tiffany adapted this recipe from eatwell101.com
Ingredients
3 salmon fillets or 1 half salmon divided
2 tsp olive oil
2 tbsp butter
5 cloves garlic, finely diced
1/4 cup (80ml) vegetable broth
1/4 cup (80ml) white wine
1 tbs Dijon mustard
5 oz (150g) jarred sun-dried tomato in oil
1 1/3 cups heavy cream
Salt and pepper, to taste
3 cups baby spinach leaves
1/2 cup grated Parmesan
1 tbs fresh Italian parsley, chopped
Preparation
Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once salmon filets are cooked, remove from the pan and set aside.
In the same pan, melt the butter in the remaining cooking juices leftover. Add in the garlic and fry until fragrant (about one minute). Add the sun-dried tomatoes with some of their oil and fry for 1-2 minutes so they release their flavors.
Then, pour in the vegetable broth and wine, and allow the sauce to reduce down slightly.
Reduce heat to low, add the heavy cream and Dijon and bring to a gentle simmer, while stirring occasionally.
Add the grilled salmon filets back into the pan along with the spinach and grated Parmesan. Allow dish to simmer for a further minute until cheese melts and spinach slightly wilts.
Serve and spoon the sauce over each filet and sprinkle with parsley.
