Ingredients
Method
Season & Sear the Salmon
- Pat salmon fillets thoroughly dry on both sides with paper towels. Season flesh side evenly with garlic powder, paprika, kosher salt, and black pepper.
- Heat 1 1/2 tablespoons sun-dried tomato oil and 1 tablespoon butter in a large heavy cast-iron skillet over medium-high heat until shimmering hot.
- Add salmon flesh-side down first and sear undisturbed for 4 to 5 minutes until a deep golden caramelized crust forms. Gently flip and sear skin-side down for another 3 minutes (salmon should be about 85% cooked). Transfer salmon to a plate and keep warm.
Build the Tuscan Garlic Cream Sauce
- Reduce skillet heat to medium. Add 1 tablespoon butter to the remaining pan drippings. Add minced garlic and sun-dried tomatoes, sautéing for 60 seconds until fragrant.
- Pour in the chicken bone broth and lemon juice to deglaze the skillet, scraping up all the golden browned fond bits from the bottom with a wooden spoon.
- Pour in the heavy cream and bring to a gentle simmer. Reduce heat to medium-low and let gently bubble for 3 minutes until slightly reduced and thickened.
- Stir in the fresh baby spinach and grated parmesan cheese. Cook for 1 to 2 minutes until the spinach is just wilted and the cheese melts into a silky, emulsified sauce.
Nestle Salmon & Finish
- Nestle the seared salmon fillets back into the skillet, spooning generous amounts of the creamy Tuscan sauce and sun-dried tomatoes over the top.
- Simmer on low for an additional 2 to 3 minutes until salmon is warmed through and reaches an internal temperature of 125°F to 130°F (tender medium).
- Remove from heat, garnish with fresh basil chiffonade and cracked black pepper, and serve immediately with warm crusty bread or jasmine rice.