Directions
Heat olive oil in a large skillet over medium-high heat.
Season the salmon fillets with salt, pepper, and Italian seasoning.
Place the salmon fillets in the skillet, skin-side down, and cook for 4-5 minutes on each side until cooked through. Remove from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the chicken broth and heavy cream, stirring to combine.
Add the sun-dried tomatoes and let the sauce simmer for about 3-4 minutes.
Stir in the Parmesan cheese until melted and the sauce thickens slightly.
Add the fresh spinach and cook until wilted.
Return the salmon fillets to the skillet, spooning the sauce over them.
Simmer for an additional 2-3 minutes to heat the salmon through.
Sprinkle with fresh basil before serving, if desired.
Variations & Tips
For a dairy-free version, substitute the heavy cream with coconut cream and use nutritional yeast instead of Parmesan cheese. If you prefer a bit of spice, add a pinch of red pepper flakes to the sauce. You can also swap the salmon for chicken breast or shrimp for a different protein option. For an extra touch of flavor, consider adding a splash of white wine to the sauce before simmering.
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