INGREDIENTS

• 4 salmon fillets without skin

• 2 teaspoons olive oil

• 2 tablespoons butter

• 6  diced cloves garlic

• 1 diced small yellow onion

• 1/3 cup chicken broth

• 5 ounces sun-dried tomato strips in oil

• 1 3/4 cups half and half

• Salt and pepper, to taste

• 3 cups baby spinach

• 1/2 cup grated Parmesan cheese

• 1 tablespoon fresh parsley chopped

DIRECTIONS

1. Heat your oil in a large skillet over medium-high heat. Season your salmon on both sides with salt and pepper, and sear with the flesh side down first for 5 minutes on each side. Once your salmon is cooked, remove it from your pan.

2. Melt your butter in the remaining juices from the fish, and then add in your garlic and cook for about one minute. Add in your onion followed by your chicken broth, and allow that to reduce down slightly. Drain you sun-dried tomatoes from the oil and cut into strips. Add the tomatoes into your pan and cook for 1-2 minutes.

3. Turn down your heat to low, add in your half and half, and bring to a simmer—season with salt and pepper to your taste.

4. Add in your spinach and allow it to wilt in the sauce, and add in the Parmesan cheese. Allow your sauce to simmer until the cheese melts.

5. Place your salmon back in your saucepan and sprinkle on your fresh parley.

6. I typically serve this over rice, but feel free to shake it up with something else such as pasta.

PREP: 5 MINS

TOTAL: 25 MINS

SERVINGS: 4

If you make this meal a try let me know what you think!

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