Salmon with Creamy Spinach & Sun Dried Tomato Sauce
I first made this dish a couple of years ago, and I can’t believe it took me so long to make again! I remember making it for a friend in my San Diego apartment. That little one bedroom felt so small to me, but I specifically remember my friend saying it felt so “homey” and this was the ultimate compliment. I think it has a lot to do with serving a home cooked meal! That’s exactly where The Gathering Page stems from. People come together around food!
This dish has lots of flavors going on, but not so much so that it’s overwhelming… it’s just right. You sautè the veggies together before adding in the cream and cheese and then top it with salmon. This seriously smelled incredible when I was making it! According to my husband it’s “restaurant quality”… I hope you agree! You can find the recipe for this video here.
Salmon with Creamy Spinach & Sun Dried Tomato Sauce
Ingredients
- 1 tbsp. olive oil
- 2 salmon fillets (3 - 4 oz each)
- 1 tbsp. butter
- 4 oz chopped baby bella mushrooms
- 1/2 yellow onion chopped
- 2 garlic cloves minced
- 3 tbsp. sun dried tomatoes (drained)
- 3/4 cup half and half
- 1/2 cup fresh shaved parmesan
- 1 - 2 handfuls of baby spinach
Instructions
- Heat olive oil in a skillet over medium high heat. When the oil is hot place salmon skin side down in the skillet for 4 minutes, flip and let cook 4 more minutes or until cooked through. Remove from the skillet and set aside.
- Turn the heat down to medium and add butter, mushrooms, onion, garlic, and sun dried tomatoes to skillet. Let cook 5 minutes, stirring occasionally.
- Pour in half and half and cheese, let simmer 5 minutes stirring occasionally.
- Finally stir in the spinach and let cook ~30 seconds, remove from heat.
- Place the salmon back in the skillet and serve with the veggies + sauce. Enjoy!