An easy-to-make, restaurant-quality dish featuring juicy salmon in a creamy sun-dried tomato Alfredo sauce.

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

Cook Mode Prevent your screen from going dark

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.