- 2 (4 oz) skinless salmon fillets
- sea salt and freshly ground pepper
- 1 Tbsp olive oil
- 1 (2 to 3 inch) sprig fresh rosemary (optional)
- 1 Tbsp unsalted butter
- 4 garlic cloves, thinly sliced
- 2 Tbsp dry white wine
- 2 oil packed sun dried tomatoes, drained and sliced into very thin strips
- 1/2 cup heavy cream
- 2 Tbsp freshly grated Parmesan cheese
- 2 cups (3 oz) baby spinach
- Preheat the oven to 425°F (220°C). Season each salmon fillet on both sides generously with salt and pepper.
- In a medium ovenproof skillet over medium-high heat, heat the oil. Add the salmon flesh-side down (the side that clearly never had skin) and the rosemary sprig and sear until the fish is golden and crisp on the bottom, 4 minutes. Flip the salmon, then place the whole pan in the oven. Let roast for 8 minutes for medium-rare or longer if you prefer more well-done fish. Carefully remove the pan from the oven, remove the salmon from the pan, and set it aside, leaving the rosemary in the pan.
- Place the pan over medium heat. Add the butter. Once it’s melted, add the garlic and let sizzle until fragrant, about 1 minute. Add the white wine, and let it reduce slightly, scraping up the brown bits from the bottom the pan. Add the sun-dried tomatoes and sauté for 2 minutes. Reduce the heat to low, remove and discard the rosemary sprig, add the cream, and bring it to a gentle simmer. Let simmer, stirring occasionally, until the sauce reduces to a slightly thicker consistency, 4 to 5 minutes. Add the Parmesan cheese and stir until cheese is melted, about 1 minute. Stir in the spinach, then let it wilt in the sauce.
- To serve, divide the spinach and salmon between 2 dinner plates, spoon any remaining pan sauce over the salmon and spinach and enjoy.