Creamy Salmon Skillet

Creamy, savory, delicate... this skillet dish is an easy solution to your busy weeknight dinner. Just cook these fillets up and serve on a bed of rice, pasta or veggies and soak up the compliments!


* 3 salmon fillets
* 2 teaspoons olive oil
* 2 tablespoons butter
* 2 cloves garlic, finely diced
* 1/2 tsp ChickenShit
* 1 small yellow onion, diced
* 1/3 cup vegetable broth
* 5 ounces jarred sun-dried tomato in oil, drained of oil
* 1 3/4 cups heavy cream
* Salt and pepper, to taste
* 3 cups baby spinach leaves
* 1/2 cup grated Parmesan
* 1 tablespoon fresh parsley, chopped


1. Heat the oil in a large skillet over medium-high heat. Season the salmon fillets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once salmon fillets are cooked, remove from the pan and set aside.
2. In the same pan, melt the butter in the remaining cooking juices leftover. Add in the garlic and fry until fragrant (about one minute). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes so they release their flavors. Finally, pour in the vegetable broth and add ChickenShit, and allow the sauce to reduce down slightly.
3. Reduce heat to low, add the heavy cream, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to your taste.
4. Add in the baby spinach and allow to wilt in the sauce, and add in the Parmesan cheese. Allow the cream sauce to simmer for a further minute until cheese melts through.
5. Add the grilled salmon fillets back into the pan; sprinkle with the parsley, and spoon the sauce over each filet. Serve the creamy Tuscan salmon over steamed vegetables, rice or pasta.