Creamy Garlic Butter Tuscan Salmon

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  4 Salmon(1584g)
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  1 1 pinch salt (to season)
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  1 1 pinch pepper
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  2 tsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tbsp Butter
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  6 Garlic(18g)
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  1 Yellow Onion(110g)
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  0.3 cup Wine, White, Dry
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  5 oz Tomatoes, Sun-Dried, Packed In Oil
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  1.8 cup Half and half cream
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  1 1 pinch salt (to taste)
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  1 1 pinch pepper (to taste)
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  3 cup Spinach
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  0.5 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  1 tsp Cornstarch
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  1 tbsp Parsley, Fresh

Instructions

1. 1Pat the salmon dry with paper towels and season both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes.
2. 2Place the salmon flesh-side down in the hot pan and cook 5 minutes until the flesh is opaque and releases easily from the pan. Flip and cook 4–5 minutes more until the internal temperature reaches 145°F and the skin is crispy. Remove the salmon to a plate.
3. 3Melt the salted butter in the same skillet over medium heat, scraping up browned bits. Add the minced garlic and cook 1 minute until fragrant. Add the diced onion and cook 3–4 minutes over medium heat, stirring occasionally, until softened and translucent.
4. 4Pour in the white wine and simmer over medium heat 2–3 minutes until reduced by half. Add the sun-dried tomatoes and cook 1–2 minutes, stirring, to release their flavor.
5. 5Reduce heat to low and stir in the half and half, bringing to a gentle simmer while stirring occasionally, about 2 minutes. Season with salt and pepper to taste. If needed, whisk the cornstarch with 1 tablespoon cold water, stir into the sauce, and simmer 1–2 minutes over low heat while stirring until thickened.
6. 6Add the fresh spinach to the sauce and stir 1–2 minutes until wilted. Sprinkle the grated Parmesan over the surface and stir gently 1 minute until melted and incorporated.
7. 7Return the salmon fillets to the skillet, nestling them into the sauce. Spoon sauce over each filet and sprinkle with fresh chopped parsley.
8. 8Divide the salmon and sauce evenly into 4 airtight containers while hot. Refrigerate up to 3 days. Reheat gently over low heat, 2–3 minutes, until warmed through.