¼cuprehydrated or drained sun-dried tomatoessliced
6clovesgarlic minced
¼cupvermouthor white wine or broth
2cupshalf and half
¼cupfinely grated Parmesan
½teaspoonsaltor more to taste
¼teaspoonground black pepperor more to taste
1tspgarlic powder
½tspdried oregano
½tspdried basil
½tspdried thyme
¼-½tspcayenne pepper
3cupsbaby spinachpacked
Instructions
Heat Tablespoon of oil in a large skillet over medium high heat.
Season salmon with salt and pepper and set in skillet, skin side down. Cook for 3-4 minutes per side until golden and cooked to your taste. Remove and keep warm while you make the sauce.
Melt Tablespoon of butter to the same skillet you cooked the salmon in. Add onion and saute until translucent, 2-3 minutes. Add garlic and tomatoes and cook another minute. Deglaze the pan with the vermouth (or wine or broth) making sure to scrape up any browned bits. Add half and half and bring to a boil.
Reduce heat and add Parmesan, salt, pepper, garlic powder, oregano, basil, thyme and cayenne pepper. Cook, stirring, until sauce begins to thicken, about 5 minutes. Add spinach and cook until spinach is wilted. Adjust salt and pepper to taste.
Transfer salmon back to skillet with sauce, skin side down and spoon sauce over top of salmon. Remove from heat and serve immediately.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.