Tuscan Salmon with Parmesan Cream Sauce

• servings: 4 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

1 tbsp butter

1 tbsp olive oil

4 pieces salmon fillet

salt and pepper

2 cloves garlic

3-4 sun-dried tomatoes (packed in oil, sliced)

125ml / 1/2 cup dry white wine

250ml / 1 cup double/heavy cream

50g / 1/2 cup Parmesan cheese

30g / 1 cup fresh spinach

Directions

Pat the salmon dry with a paper towel all over to remove excess moisture. Season salmon with salt and pepper, heat the olive oil together with butter in a frying pan, then sear the salmon over medium high heat until golden and the skin side is crispy, starting with the skin side up. This should take approximately 6-7 minutes. The salmon doesn’t have to be cooked all the way through at this point. Remove the salmon to a plate until later.

To the same pan add the garlic and sliced sun-dried tomatoes, sauté for about 30 seconds over very low heat, then deglaze the pan with the white wine and let it simmer for about 5 minutes until the liquid is reduced by a half.

Add the heavy cream and grated Parmesan cheese, stir until the cheese is incorporated into the sauce, then add the spinach and bring the salmon back into the pan, let the sauce simmer over low heat for 5 minutes. Season the sauce with salt to taste.

Nutrition

• Calories: 356 kcal
• Total Fat: 33 g
• Saturated Fat: 19 g
• Trans Fat: 1 g
• Cholesterol: 102 mg
• Sodium: 261 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 7 g