Ingredients:

  • 4 (6 oz) Salmon Fillets, skin-on, centre-cut preferred
  • 2 Tbsp Extra Virgin Olive Oil (EVOO), for searing
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 Tbsp Unsalted Butter
  • 1 Tbsp Olive Oil (or oil from sun-dried tomato jar)
  • 1 medium Shallot, finely minced
  • 4 cloves Garlic, minced or finely grated
  • 1/2 cup Dry White Wine (e.g., Pinot Grigio), optional
  • 1 cup Low-Sodium Chicken or Vegetable Stock
  • 1/2 cup Heavy Cream (Double Cream)
  • 1/2 cup Sun-Dried Tomatoes, packed in oil, drained and chopped
  • 4 oz Fresh Spinach, washed well
  • 1/4 cup Freshly Grated Parmesan Cheese
  • 1/2 tsp Dried Oregano or Italian Seasoning
  • 1/4 tsp Red Pepper Flakes
  • 1 Tbsp Fresh Basil, chopped, for garnish

Instructions:

  1. Prep the Salmon: Pat the salmon fillets completely dry using paper towels. Season the flesh side generously with salt and pepper.
  2. Heat the Pan: Place the heavy-bottomed skillet over medium-high heat. Add the 2 Tbsp of EVOO. The pan must be searingly hot.
  3. Sear the Fillets: Place the salmon fillets, skin-side down, into the hot oil. Press down gently with a spatula for the first 10 seconds to ensure even contact.
  4. Cook Skin-Side: Cook undisturbed for 4–5 minutes until the skin is deeply golden and crispy, and the flesh has turned opaque about halfway up the fillet.
  5. Flip and Rest: Flip the fillets quickly and cook for just 1–2 minutes on the flesh side to create a light crust. Remove the salmon immediately to a plate and set aside.
  6. Sauté Aromatics: Reduce the heat to medium-low. Add the butter and the remaining 1 Tbsp of oil to the same pan. Add the minced shallot and sauté for 2 minutes until softened. Add the garlic and red pepper flakes and cook for 30 seconds until fragrant.
  7. Deglaze: Pour in the white wine (if using). Scrape up any browned bits stuck to the bottom of the pan. Allow the wine to reduce by half (about 1 minute).
  8. Build the Base: Add the stock and dried oregano. Bring to a simmer and let it reduce slightly for 2 minutes.
  9. Cream and Tomatoes: Stir in the heavy cream and the chopped sun-dried tomatoes. Simmer gently for 2–3 minutes until the sauce begins to thicken slightly.
  10. Add Greens and Cheese: Stir in the Parmesan cheese until melted. Add the fresh spinach. Continue stirring until the spinach has wilted completely into the sauce (about 1–2 minutes). Taste and adjust seasoning.
  11. Nestle the Salmon: Gently place the partially cooked salmon fillets back into the sauce, skin-side up.
  12. Finish Cooking: Cover the pan loosely or let simmer uncovered for 2–4 minutes until the salmon is cooked through (internal temperature should reach 145°F / 63°C).
  13. Garnish and Serve: Remove from heat. Sprinkle with fresh basil chiffonade. Serve immediately, spooning the creamy sauce liberally over the accompanying sides.