Tuscan Salmon in Cream Sauce with Sun-Dried Tomatoes

1. Pat the salmon pieces dry with paper towels, drizzle with a bit of oil, and season lightly with salt and pepper.

2. Let the salmon marinate at room temperature for about 20 minutes so the flavors absorb well.

3. Heat a splash of oil in a large skillet over medium heat.

4. Place the salmon pieces skin-side down and cook for about 4–6 minutes until the skin crisps nicely.

5. Carefully flip the pieces and cook for another 1–2 minutes.

6. Remove the salmon from the pan and briefly wipe the skillet clean to remove any burnt bits.

7. Add a knob of butter to the same pan and sauté the minced garlic for about 30 seconds until fragrant.

8. Pour in the cream, add the grated cheese, sun-dried tomatoes, and spinach. Add a splash of lemon juice, paprika, salt, and pepper to enrich the sauce’s flavor.

9. Cover the pan and cook for 1–2 minutes until the spinach softens and wilts.

10. Return the salmon to the pan, reduce the heat to low, and simmer for a few more minutes to allow the fish to soak up the creamy sauce.

11. Serve the dish with roasted potatoes, or pair it perfectly with tagliatelle pasta or fragrant jasmine rice.

Chef’s Tip: To keep the salmon especially juicy, don’t immediately place it in cold sauce after cooking — let it rest briefly so the flavors meld more harmoniously. Also, avoid overcooking: salmon is at its most tender and prized when cooked medium.