Tuscan Salmon

In 2021, Brendan and I drove to New Jersey from Maryland for appointments with our Obstetrician. During each visit, we would stay with his mom who would cook us a new and interesting dinner recipe every night. This was one that she and I really enjoyed.

Ingredients

• 3 salmon fillets
• 2 tsp EVOO
• 2 Tbsp butter
• 5 cloves garlic, finely diced
• 1 small yellow onion, diced
• ⅓ cup vegetable broth
• 5 oz jarred sun-dried tomato in oil, drained
• 1¾ cups heavy cream
• Salt and pepper, to taste
• 3 cups baby spinach leaves
• ½ cup grated Parmesan
• 1 Tbsp fresh parsley, shopped

Directions

1. Heat the oil in a large skillet over medium-high heat. Season the salmon fillets on both sides with salt and pepper. Sear in the hot pan, flesh-side down first, for 5 minutes on each side or until cooked to your liking. Once salmon fillets are cooked, remove them from the pan and set aside.
2. In the same pan, melt the butter. Add the garlic and fry until fragrant (about one minute). Add onion and fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes longer. Finally, pour in the vegetable broth and allow the sauce to reduce slightly.
3. Reduce the heat to low, add the heavy cream, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper.
4. Add the baby spinach and allow to wilt in the sauce. Add the Parmesan cheese and simmer until cheese has melted.
5. Add the salmon back to the pan, spooning the sauce over each fillet. Sprinkle with parsley and serve.