Ingredients
Fish and sauce
- 4 skinless salmon fillets 150 g / 5.3 oz each
- 1 tablespoon olive oil
- 2 g fine salt about 1/3 teaspoon, divided
- 1/2 teaspoon black pepper
- 3 cloves garlic minced
- 60 g oil-packed sun-dried tomatoes drained and sliced, about 1/3 cup
- 120 ml unsalted chicken broth 1/2 cup
- 180 ml heavy cream 3/4 cup
- 150 g baby spinach about 5 cups loosely packed
- 30 g Parmesan finely grated, about 1/3 cup
Equipment
- 1 Large skillet
- 1 Fish spatula
- 1 Instant-read thermometer
Instructions
Sear and finish
- Pat salmon dry and season with half the salt and the pepper. Heat the oil in a large skillet over medium-high heat. Add the salmon and sear without moving for 3–4 minutes, until the underside releases and is golden. Turn and cook 2 minutes, then move to a plate; it will finish in the sauce.
- Reduce heat to medium. Add garlic and drained tomatoes to the skillet and stir for 30 seconds. Pour in broth and scrape up browned bits. Simmer 1 minute.
- Lower heat to medium-low. Stir in cream, then spinach in handfuls. Cook 2–3 minutes until the spinach wilts. Stir in Parmesan and the remaining salt; keep the sauce at a gentle simmer, not a rolling boil.
- Return salmon and any juices to the pan. Cook gently for 2–5 minutes, depending on thickness, until the thickest part of each fillet reaches 145°F (63°C). Thin the sauce with a tablespoon or two of broth if needed. Serve immediately with sauce spooned around the fish.
Nutrition
Serving: 1fillet with sauceCalories: 565.9kcalCarbohydrates: 9.3gProtein: 35.6gFat: 41.1gSodium: 383.7mgFiber: 3.5g
Video
Notes
Video reference: Natashas Kitchen, published June 16, 2023, demonstrates a related pan-seared salmon, spinach, sun-dried tomato and cream method. This written version uses its own portions and a broth-based sauce; follow these quantities rather than combining recipes.
Keep sauce heat gentle. Refrigerate within 2 hours (1 hour above 90°F/32°C); plan to use within 2 days for best texture, and reheat leftovers to 165°F/74°C.
Nutrition estimates use ANSES Ciqual 2025 plus label data for Land O Lakes heavy cream, Swanson unsalted broth and Pacific Coast Producers marinated sun-dried tomatoes (2012 specification). All sauce is included; brands, drained oil and salmon variety change the result. Below-threshold values are approximated at half the threshold; traces are zero. No side dish is included.
Illustrative cost assumptions, not live prices: salmon $15, cream $1.50, tomatoes $1.25, spinach $1.50, Parmesan $1, other ingredients $0.75 = $21 for four portions.
