4 salmon filets, skin removed
3 tsp olive oil
3 tbsp butter
6 cloves garlic, minced
½ cup finely chopped onion
7 oz jar julienne sun-dried tomato in oil, drained
2/3 cup vegetable broth
2 cups heavy cream
5 cups baby spinach
¾ cup freshly grated parmesan cheese
2 tbsp fresh parsley, chopped
Salt & pepper to taste
Season both sides of the salmon filets with salt and pepper to taste.
In a large skillet over medium high heat, heat the olive oil and cook the salmon for about 4 minutes per side or until desired temperature. Remove from the pan and set aside.
In the same skillet, melt the butter and add the garlic. Cook just until fragrant and add the sun-dried tomatoes. Stir and cook for about 2 minutes.
Add the vegetable broth and cook until the liquid has reduced slightly. Reduce the heat to low.
Add the heavy cream and season with salt and pepper to taste. Cook, stirring often, for about 1o minutes.
Add the spinach and stir until just wilted. Add in the parmesan cheese. Stir until the cheeses has melted.
Place the salmon filets back in the skillet and spoon the sauce over the tops. Sprinkle with the chopped parsley and serve.
Serve over pasta or rice.