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Crispy Pan-Seared Salmon with Velvety Sun-Dried Tomato Spinach Cream Sauce

A quick and elegant salmon dish with crispy skin and a rich, creamy sun-dried tomato and spinach sauce.

  • Total Time: 25 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 4 salmon fillets, skin-on
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Salt and black pepper to taste
  • 1 teaspoon paprika
  • 3 cloves garlic, minced

Instructions

  1. Pat salmon fillets dry with paper towels and season with salt, pepper, and paprika.
  2. Heat olive oil and butter in a large non-stick skillet over medium-high heat.
  3. Place salmon skin-side down in the hot skillet. Cook for 4-5 minutes without moving until skin is crispy.
  4. Flip salmon and cook for another 3-4 minutes until done to your liking. Remove salmon from skillet and keep warm.
  5. In the same skillet, add minced garlic and cook for 30 seconds. Add sun-dried tomatoes (chopped), heavy cream, and spinach. Stir until spinach wilts and sauce thickens.
  6. Return salmon to the skillet, spoon sauce over the top, and serve immediately.

Notes

For the sauce, use 1/3 cup sun-dried tomatoes (drained and chopped), 1/2 cup heavy cream, and 2 cups fresh spinach. Adjust salt and pepper to taste.

  • Author: Chef Stella
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Method: Main Course
  • Cuisine: American

Nutrition

  • Calories: 485
  • Sugar: 3g
  • Fat: 32g
  • Carbohydrates: 6g
  • Protein: 40g