Salmon with Creamy Spinach & Sun Dried Tomato Sauce

• total time: 14 minutes

Ingredients

This dish is a dream! It’s so easy to make but tastes like you’re dining at a 5-star restaurant. Your home will smell incredible, but most importantly, you’ll love the taste of these flavors together! Follow gatheringpage for more.

1 tbsp olive oil

2 salmon fillets (3–4 oz each), seasoned with a dash of salt & pepper

1 tbsp unsalted butter

1/2 yellow onion, chopped fine

2 garlic cloves, minced

8 oz fresh baby bella mushrooms, chopped

1/4 cup sun-dried tomatoes

1 cup heavy cream

1/2 cup grated Parmesan

1–2 handfuls of fresh baby spinach

Directions

Heat olive oil in a skillet over medium-high heat. When the oil is hot, place salmon, skin side down, in the skillet. Cook for 4 minutes. Flip and let cook 4 more minutes, or until cooked through. Remove from the skillet, and set aside. Turn the heat down to medium. Add butter, onion, garlic, mushrooms, sun-dried tomatoes, and a dash of salt to the skillet. Let cook for 5 minutes, stirring occasionally. Pour in heavy cream and Parmesan; let simmer for 5 minutes, stirring occasionally. Add in the spinach, and let cook for about 30 seconds, continuing to stir to incorporate the spinach. Remove from heat. Place the salmon back in the skillet, and serve with the veggies + sauce. Enjoy!