Servings: 4 people 1 1/2 lbs boneless, skinless salmon filet, cut into 4 even slices 1/2 tsp fine sea salt, plus more to taste 1/2 tsp freshly ground black pepper 1/2 tsp garlic powder 1 Tbsp olive oil 1 Tbsp unsalted butter 1/3 cup sun-dried tomatoes packed in oil, drained and chopped 1/4 cup green onion, green parts, chopped 3 garlic cloves, minced 1 cup heavy whipping cream 1/4 cup parmesan cheese, finely shredded 2 cups fresh baby spinach leaves
Season salmon fillets with 1/2 tsp salt, 1/2 tsp pepper and 1/2 tsp garlic powder. In a large nonreactive skillet over medium heat melt in oil and butter. Once the butter is done foaming, add the salmon fillets, skin side up and sauté for 3 to 5 minutes per side or until cooked through to
a safe internal temperature of 145°F on an instant-read thermometer at the thickest part of the salmon. Transfer the salmon to a platter and tent with foil to rest and keep warm.
In the same pan over medium heat, add more oil only if needed then add your sun-dried tomatoes, green onion and minced garlic. Sauté another one minute or until the garlic is fragrant, stirring constantly.
Stir in the cream and sprinkle Parmesan over the top bring to a light boil, stirring frequently then reduce the heat and simmer for one minute until the sauce is slightly thickened. Add spinach and stir for 30 seconds or just until wilted. Season to taste with salt and pepper if needed.
Remove the pan from the heat and add the salmon back to the pan and spoon warm sauce over it then garnish with chives if desired and serve.