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Description
An easy-to-make, restaurant-quality dish featuring juicy salmon in a creamy sun-dried tomato Alfredo sauce.
Ingredients
Scale
1.5–2 lbs of boneless, skinless salmon
1 cup of sun-dried tomatoes
1 cup of finely chopped green onions
3 cloves of garlic
Salt, to taste
Garlic powder, to taste
Freshly cracked black pepper, to taste
2 tbsp of oil
2 tbsp of butter
1 cup of heavy cream
1/2 cup of grated Parmesan cheese
2 cups of fresh baby spinach leaves
Instructions
- Coarsely chop sun-dried tomatoes and finely chop green onions.
- Cut off the ends of the garlic cloves, flatten them, and mince finely.
- Season the salmon with salt, garlic powder, and black pepper.
- In a non-reactive skillet over medium heat, melt oil and butter together.
- Add the salmon fillets and sauté for 3-5 minutes per side or until cooked thoroughly.
- Remove the salmon and allow it to rest.
- In the same skillet, add the sun-dried tomatoes, minced garlic, and chives.
- Stir in the heavy cream and sprinkle Parmesan cheese.
- Simmer the sauce until it thickens.
- Add fresh baby spinach leaves, stirring until wilted.
- Return the salmon fillets to the skillet, coating them in the sauce.
- Serve, drizzling extra sauce over each slice and garnishing with fresh chives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
- Calories: 430
- Sugar: 7g
- Sodium: 590mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 36g
