This easy, but delicious recipe was introduced to me by my daughter Tiffany when she made it for us while on vacation in Oregon this summer. I was truly blown away, and not just because she did all the cooking. This dish is packed full of flavor and only requires one pan. Prep and cleanup is a breeze and the meal is amazing, I suggest serving it with pasta or rice. Click the button below to watch the YouTube video of Tiffany and I preparing this dish on our monthly virtual cooking class!

Ingredients

3 salmon fillets or 1 half salmon divided

2 tsp olive oil

2 tbsp butter

5 cloves garlic, finely diced

1/4 cup (80ml) vegetable broth

1/4 cup (80ml) white wine

1 tbs Dijon mustard

5 oz (150g) jarred sun-dried tomato in oil

1 1/3 cups heavy cream

Salt and pepper, to taste

3 cups baby spinach leaves

1/2 cup grated Parmesan

1 tbs fresh Italian parsley, chopped

Preparation

• Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once salmon filets are cooked, remove from the pan and set aside.

• In the same pan, melt the butter in the remaining cooking juices leftover. Add in the garlic and fry until fragrant (about one minute). Add the sun-dried tomatoes with some of their oil and fry for 1-2 minutes so they release their flavors.

• Then, pour in the vegetable broth and wine, and allow the sauce to reduce down slightly.

• Reduce heat to low, add the heavy cream and Dijon and bring to a gentle simmer, while stirring occasionally.

• Add the grilled salmon filets back into the pan along with the spinach and grated Parmesan. Allow dish to simmer for a further minute until cheese melts and spinach slightly wilts.

• Serve and spoon the sauce over each filet and sprinkle with parsley.