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Ingredients:
- 1/2 cup fresh spinach, chopped
- 2 tablespoons unsalted butter
- 3-4 garlic cloves, minced
- 1/2 teaspoon chili flakes (optional, for heat)
- 1/3 cup chicken broth (or vegetable broth)
- 4 salmon fillets (6 oz each, skinless or with skin)
- 1/2 cup sun-dried tomatoes, chopped
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt & pepper to taste
- 1/2 teaspoon smoked paprika
- 1 teaspoon dried basil (or Italian seasoning)
Directions:
1️⃣ Prep the Salmon: Pat the salmon fillets dry with a paper towel and season evenly with garlic powder, onion powder, smoked paprika, salt, and pepper.
2️⃣ Cook the Salmon: Heat olive oil in a large skillet over medium heat. Sear the salmon fillets for 3-4 minutes on each side, until golden brown. Remove from the skillet and set aside.
3️⃣ Prepare the Sauce: In the same skillet, melt butter and sauté the minced garlic for about 1 minute until fragrant. Stir in the heavy cream, chicken broth, and Parmesan cheese. Let it simmer until the sauce thickens slightly.
4️⃣ Add Flavor: Stir in chili flakes (if using), chopped sun-dried tomatoes, and dried basil. Let the sauce simmer for 2-3 minutes.
5️⃣ Combine: Add the fresh spinach and cook until it wilts. Return the salmon to the skillet, spooning the creamy sauce over the fillets. Simmer for an additional 2 minutes.
6️⃣ Serve: Garnish with fresh basil or parsley if desired. Serve with your choice of sides like rice, mashed potatoes, or pasta.
