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Pan Seared Salmon in Parmesan Cream Sauce

A simple yet elegant dish combining pan seared salmon fillets with a rich and creamy Parmesan cheese sauce, enhanced with spinach and sun-dried tomatoes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces salmon fillets Opt for wild-caught for better flavor.
  • 1 tablespoon olive oil For searing the salmon.
  • 1 cup heavy cream For the sauce.
  • 1/2 cup grated Parmesan cheese For the creamy sauce.
  • 1/2 cup sun-dried tomatoes, chopped Adds a tangy flavor.
  • 1 cup fresh spinach To add freshness and color.
  • 1 teaspoon garlic, minced For flavoring the cream sauce.
  • Salt and pepper to taste Essential seasonings.
  • Fresh parsley for garnish Optional for decoration.

Method
 

Preparation
  1. Season both sides of the salmon fillets with salt and pepper.
  2. In a large skillet over medium-high heat, add the olive oil. Once hot, carefully place the salmon fillets skin-side down.
  3. Cook for 4-5 minutes on each side until golden brown and cooked through. Remove the salmon from the pan and set it aside.
Making the Sauce
  1. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
  2. Pour in the heavy cream, stirring continuously to combine.
  3. Add the grated Parmesan cheese and stir until it melts and the sauce thickens.
  4. Toss in the sun-dried tomatoes and spinach, cooking until the spinach wilts, about 2-3 minutes.
  5. Return the seared salmon to the skillet, spooning the cream sauce over the fillets. Let them simmer together for another minute.
  6. Finish off your dish with a sprinkle of fresh parsley and an extra dash of cheese if desired.

Notes

Avoid overcooking the salmon and ensure there is enough sauce by adjusting as necessary. Leftovers can be stored in an airtight container in the refrigerator for up to two days.