Cooking Steps

• Pat the salmon fillets dry with paper towels and season both sides with salt, black pepper, and red chili flakes.
• Heat the sun-dried tomato oil in a large skillet set over medium-high heat. Once hot, add the salmon, leaving space between each fillet.
• Cook the salmon for 3-4 minutes on each side, then remove the salmon to a clean plate. Wipe out any extra oil in the pan.
• Return the skillet to medium heat. Melt the butter and cook the garlic for approximately 30 seconds or until fragrant.
• Stir in the spinach and drained sun-dried tomatoes and cook for about one minute or until the spinach is slightly wilted.
• Reduce the heat to low and stir in the heavy cream. Gently bring to a simmer, stirring often. Adjust the consistency with broth as needed.
• Remove from heat and stir in the freshly grated parmesan cheese until melted. Nestle the cooked salmon fillets into the sauce and serve.