Creamy Garlic Tuscan Salmon with Spinach and Sun-Dried Tomatoes

Prepare the recipe for Creamy Garlic Tuscan Salmon: Heat the oil in a large skillet over medium-high heat, season the salmon fillets on both sides with salt and pepper and sear them in the pan hot, flesh side first, for 5 minutes per side, or until cooked to your liking. Once the salmon fillets are cooked, remove them from the pan and set aside.

In the same pan, melt the butter in the remaining cooking juices. Add the garlic and sauté until fragrant (about a minute). Add the onion and sauté until translucent. Add the sun-dried tomatoes and sauté them for 1 to 2 minutes to release their aromas. Finally, pour in the vegetable stock and let the sauce reduce slightly.

Reduce heat to low, add heavy cream and bring to a gentle boil, stirring occasionally. Season the cream sauce with salt and pepper to taste.

Add the baby spinach and let it wilt in the sauce, then add the Parmesan. Let the cream sauce simmer for an additional minute until the cheese is melted.

Return the grilled salmon fillets to the pan; sprinkle with parsley and pour the sauce over each fillet. Serve Creamy Garlic Tuscan Salmon over steamed vegetables, cauliflower rice, or pasta!