Ingredients:

  • 4 Salmon Fillets (about 6 oz / 170g each), pat dry
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Unsalted Butter
  • 4 cloves Garlic, minced finely
  • 1/2 cup Sun-Dried Tomatoes (packed in oil), drained and roughly chopped
  • 1/2 cup Dry White Wine (e.g., Pinot Grigio) or chicken broth
  • 1 cup Heavy Cream (Double Cream)
  • 1/2 cup Chicken or Vegetable Broth
  • 5 oz Fresh Spinach, washed well
  • 1/2 cup Grated Parmesan Cheese, freshly grated
  • 1/4 cup Fresh Basil Leaves, roughly chopped
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Pat salmon fillets very dry and season generously with salt and pepper.
  2. Heat olive oil and half the butter in a large skillet over medium-high heat until shimmering. Sear salmon, presentation-side down, for 4-5 minutes until beautifully golden brown and crusty.
  3. Flip carefully and cook for another 2-3 minutes. Remove salmon from the pan and set aside on a clean plate; cover loosely to keep warm.
  4. Reduce heat to medium. Add the remaining butter to the skillet. Sauté the minced garlic for 30-60 seconds until fragrant.
  5. Add the chopped sun-dried tomatoes and cook for 1 minute, stirring.
  6. Pour in the white wine (or broth). Bring to a simmer, scraping up any brown bits (the fond) stuck to the bottom of the pan. Reduce the wine by half (about 2 minutes).
  7. Stir in the heavy cream and chicken/vegetable broth. Bring the sauce back to a gentle simmer.
  8. Whisk in the grated Parmesan cheese until melted and the sauce thickens slightly. Taste and adjust seasoning (more salt/pepper if needed).
  9. Stir in the fresh spinach, allowing it to wilt completely into the sauce (this takes about 1-2 minutes).
  10. Gently nestle the pre-seared salmon fillets back into the sauce. Spoon some sauce over the top of each fillet and simmer very gently for 1-2 minutes just to heat through.
  11. Stir in the fresh basil just before serving. Serve immediately.