Tuscan Salmon Recipe
Cut 1 1/2 pounds boneless, skinless salmon fillets into quarter slices.
1/2 teaspoon fine sea salt, more to taste
1/2 teaspoon freshly ground black pepper
Garlic powder 1/2 teaspoon
1 tablespoon olive oil
1 tablespoon unsalted butter
1/3 cup sun-dried tomatoes, soaked in oil, drained and chopped
1/4 cup green onion, chopped
3 cloves garlic (chopped)
1 cup fresh cream
1/4 cup finely grated Parmesan cheese
2 cups fresh baby spinach leaves
Season the salmon fillets with 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon garlic powder.
Melt the oil and butter in a large non-reactive skillet over medium heat. Once the butter is foamy, add the salmon fillets, skin side up, and cook for 3 to 5 minutes on each side, or until the thickest part of the salmon reaches a safe internal temperature of 145°F on a thermometer. Achievement. Transfer the salmon to a platter and then to a tent covered with aluminum foil to rest and keep warm.
Heat the same skillet over medium heat, add oil if needed, and add the sun-dried tomatoes, green onions, and minced garlic. Cook for another minute, stirring constantly, until garlic is fragrant.
Stir in the cream, sprinkle Parmesan on top and bring to a gentle boil, stirring frequently, then reduce the heat and simmer for 1 minute, until the sauce thickens slightly.
Add spinach and stir until wilted, 30 seconds. Season with salt and pepper if desired.
Remove the pan from the heat, return the salmon to the pan, and pour the warm sauce over it. Garnish with chives if desired and enjoy.