Ingredients:

  • 4 salmon fillets (6 oz each)
  • 1 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 0.5 tsp smoked paprika
  • 1 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 0.5 cup sun dried tomatoes in oil, drained and chopped
  • 1.5 cups heavy cream
  • 2 cups fresh baby spinach
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 tsp dried oregano
  • Fresh basil for garnish

Instructions:

  1. Pat your 4 salmon fillets bone dry with paper towels on all sides. Note: Moisture is the enemy of a good sear.
  2. Season generously. Rub the salmon with the 1 tbsp olive oil, then sprinkle with 1 tsp salt, 0.5 tsp pepper, and 0.5 tsp smoked paprika.
  3. Heat the pan. Set your skillet over medium high heat. Wait until the oil is shimmering and just starting to smoke.
  4. Sear the salmon. Place fillets in the pan, skin side down (if they have skin). Press down lightly with your spatula. Cook for 5 minutes without moving them until the skin is crispy and releases easily.
  5. Flip and finish. Flip the fish and cook for another 2-3 minutes. Remove from the pan while the center is still slightly translucent. They will finish cooking in the sauce later.
  6. Sauté aromatics. Lower heat to medium. Melt the 1 tbsp butter and add 3 minced garlic cloves. Cook for 1 minute until fragrant but not brown.
  7. Build the base. Stir in 0.5 cup sun dried tomatoes and 0.5 tsp oregano. Let them sizzle for a minute to release their oils.
  8. Simmer the cream. Pour in 1.5 cups heavy cream. Bring to a gentle simmer. Reduce heat to low so it doesn't boil over.
  9. Thicken the sauce. Whisk in 0.5 cup Parmesan cheese and add 2 cups spinach. Stir until the spinach is wilted and the sauce is glossy.
  10. Combine and serve. Place the salmon back into the sauce. Spoon the cream over the fish and garnish with fresh basil.