Creamy Sun-Dried Tomato Salmon

Savory salmon in a rich, creamy sauce comes together quickly thanks to some flavor-packed ingredients. We love to serve this with crusty bread to soak up the incredible sauce, but this would be delicious served over noodles, as well.
Heat a large skillet over medium-high heat. Add 1 tablespoon of the reserved oil and heat until shimmering. Season both sides of the salmon fillets with salt and pepper, then place in skillet, skin side up. Fry for 5 to 7 minutes, until golden brown. Flip fillets, cover, and continue to cook for about 5 more minutes, until cooked through. Remove from the pan and set aside.
Melt butter in the now-empty skillet over medium-high heat, scraping the bottom of the skillet to loosen any browned bits. Add the onion and sauté for 4 to 5 minutes, stirring frequently, until translucent. Add garlic and sun-dried tomatoes; cook for 1 to 2 minutes, until fragrant. Stir in the broth and salt and cook for 2 minutes, scraping the bottom of the skillet, until broth is slightly reduced. Stir in the cream and bring to a simmer. Add the Parmesan, then reduce heat to medium-low, stirring until cheese is melted. Stir in the spinach and parsley.
Add the salmon back to the sauce and heat for 2 to 3 minutes until salmon is warmed and spinach is wilted. Season with salt and pepper to taste. Sprinkle with extra parsley to garnish. Serve immediately with extra Parmesan, alongside crusty bread.

Creamy Sun-Dried Tomato Salmon
Serves 4

8 ounce jar sun-dried tomatoes
1 lb salmon fillets
Kosher salt and ground black pepper
2 tablespoons unsalted butter
1 medium onion, diced
5 cloves garlic, minced
1/3 cup chicken broth
¾ teaspoon kosher salt
1 ¾ cups heavy cream
¾ cup grated Parmesan cheese, plus more for serving
3 cups (about 2.5 ounces) fresh spinach leaves, chopped
1 tablespoon minced parsley, plus more for garnish (optional)
Crusty bread, for serving

Remove the sun-dried tomatoes from the oil (reserve oil) and slice. Set aside.

Heat a large skillet over medium-high heat. Add 1 tablespoon of the reserved oil and heat until shimmering. Season both sides of the salmon fillets with salt and pepper, then place in skillet, skin side up. Fry for 5 to 7 minutes, until golden brown. Flip fillets, cover, and continue to cook for about 5 more minutes, until cooked through. Remove from the pan and set aside.

Melt butter in the now-empty skillet over medium-high heat, scraping the bottom of the skillet to loosen any browned bits. Add the onion and sauté for 4 to 5 minutes, stirring frequently, until translucent. Add garlic and sun-dried tomatoes; cook for 1 to 2 minutes, until fragrant. Stir in the broth and salt and cook for 2 minutes, scraping the bottom of the skillet, until broth is slightly reduced. Stir in the cream and bring to a simmer. Add the Parmesan, then reduce heat to medium-low, stirring until cheese is melted. Stir in the spinach and parsley, then add the salmon back to the sauce and heat for 2 to 3 minutes until salmon is warmed and spinach is wilted. Season with salt and pepper to taste. Sprinkle with extra parsley to garnish. Serve immediately with extra Parmesan, alongside crusty bread.