Ingredients
Nutrition per serving
- Calories
- 580
- Protein
- 40 g
- Carbs
- 5 g
- Fat
- 44 g
- Saturated fat
- 16 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 640 mg
Estimated from USDA data for 1 of 4 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Season the salmon with the salt and Italian seasoning. Sear in the oil in a large skillet over medium-high heat until golden, 3 to 4 minutes, then flip and cook 2 minutes more. Move to a plate.
Lower the heat to medium. Add the garlic and sun-dried tomatoes for 1 minute.
Pour in the cream and broth and simmer until slightly thickened, then stir in the parmesan and spinach until wilted.
Return the salmon to the pan, spoon the sauce over and simmer 1 to 2 minutes until the salmon is just cooked through. Scatter with basil.
Tips
- Salmon is done when it flakes easily and reaches 125 to 130°F for medium.
- Use half-and-half for a lighter sauce; simmer it gently so it does not split.
- Serve with cauliflower mash or green beans to keep it low-carb.
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Gear that helps
- Fish spatula Thin and flexible, it slides under fish and patties.
- Kitchen tongs For turning anything in a hot pan.
- Garlic press Minced garlic in a squeeze, no sticky fingers.
- Salad spinner Dry greens so dressing actually sticks.
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