Salmon Skillet with Sun-Dried Tomato Cream Sauce

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 ¼ lbs. skin-on salmon, cut into 4 fillets

1 tsp. kosher salt, divided

1/2 tsp. black pepper, divided

1/2 cup sliced sun-dried tomatoes in oil (plus 2 Tbsp. oil from the jar)

1/2 cup finely chopped shallots

3 garlic cloves, minced

2 to 3 handfuls fresh baby spinach

1/2 cup dry white wine

1/2 cup heavy cream

Fresh parsley for garnish (optional)

Directions

Thoroughly dry salmon fillets with a paper towel. Season evenly with 1/2 tsp. salt and 1/4 tsp. black pepper.

Heat sun-dried tomato oil in a large skillet over medium. Arrange salmon, skin-side down, in pan and cook until crisp, about 4 to 5 minutes. Gently flip, and continue cooking for 2 more minutes, or until the salmon is cooked through.Transfer salmon to a clean plate and cover to keep warm.

Add shallots to pan and cook until soft, about 2 minutes. Stir in garlic and sun-dried tomatoes; cook 1 more minute, until aromatic.Add wine to deglaze the pan, and gently simmer until most of the alcohol evaporates, about 3 minutes. Stir in heavy cream, and bring mixture back to a gentle simmer. Stir in spinach, remaining 1/2 tsp. salt, and 1/4 tsp. black pepper; cook until spinach wilts, about 2 minutes.

Nestle salmon fillets back into the pan, and spoon sauce over each piece. Garnish with fresh parsley, if desired.

Nutrition

• Serving Size: 1 salmon fillet with sau
• Calories: 415 kcal
• Total Fat: 23 g
• Saturated Fat: 6.5 g
• Sodium: 780 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 4 g
• Total Sugars: 2 g
• Protein: 32 g