Salmon in Creamy Sauce with Spinach and Sundried Tomato

01Method

1. 1

   Heat the oil in a non-stick skillet over medium-high heat. Season the salmon portions and sear them skin-side up for about 5 minutes, then flip and cook for another 5 minutes until golden. Transfer to a plate.

2. 2

   In the same pan, melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute, then add the diced onion and sauté gently until softened. Deglaze the pan with the wine and let it reduce slightly, then stir in the sliced sundried tomatoes and cook for 1 to 2 minutes to release their flavors.

3. 3

   Reduce the heat to low and pour in the cream. Simmer gently, stirring occasionally, and season to taste with salt and pepper. Add the spinach and stir until wilted, then incorporate the parmesan and let it melt briefly. Thicken the sauce by stirring in a slurry made from the cornstarch and water, then simmer for about 1 minute more, stirring constantly.

4. 4

   Plate the salmon and spoon the sauce generously over it. Garnish with the fresh parsley and serve alongside boiled potatoes, crusty bread, or rice if desired.