Ingredients
3 - 4 salmon fillets
2 teaspoons olive oil
2 tablespoons butter
5 cloves garlic, minced
1 small yellow onion diced
1/2 cup broth
5 ounces jarred sun-dried tomato in oil, drained or fresh grape tomatoes cut in half
16 oz heavy cream
Salt and pepper, to taste
3 cups baby spinach leaves
1/2 cup grated Parmesan
Directions
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 3 minutes on each side
remove them from the pan and set them aside.
In the same pan, melt the butter in the remaining cooking juices.
Add in the garlic and saute for about one minute until fragrant
Add onion and stir fry until translucent
Add tomatoes and fry for 2 minutes to release their flavors
Add broth and allow to reduce down slightly for about 3 minutes
Reduce heat, add the heavy cream and bring to a gentle simmer stirring occasionally
Add in the baby spinach and allow to wilt in the sauce
Sprinkle in parmesan cheese.
Place salmon back into pan and spoon sauce over each filet
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