Salmon in a creamy spinach sauce

Salmon in a creamy sauce with spinach can become a real "lifesaver" if you really want to impress with a delicious dinner, and time is too short. This is truly the perfect solution! By the way, both portioned fillets and steaks are suitable for cooking. Spinach can be taken both fresh and frozen. But it is better not to replace sun-dried tomatoes with anything else: it is they that make the taste of the dish expressive and rich. As a result, in just half an hour, an exquisite dish of a truly restaurant level will appear on your table! And rest assured: salmon in a creamy spinach sauce will appeal even to those who are usually skeptical of any fish.

Ingredients

• 1 small onion
• 6 cloves of garlic
• 150 g sun-dried tomatoes in olive oil
• 1 tbsp. l. olive oil
• 4 slices of salmon fillet on the skin, 150 g each
• 40 g butter
• 1/3 cup dry white wine
• 450 ml cream, 22% fat
• 100 g spinach
• 1/2 cup grated Parmesan cheese
• 5 sprigs of parsley
• salt, freshly ground black pepper

Directions

1. Prepare the ingredients for the salmon in the sauce. Peel the onion and garlic and chop finely. Remove the dried tomatoes from the oil, shake them off and cut into strips.
2. Heat olive oil in a large skillet over medium heat. Season the salmon fillets on both sides with salt and pepper, place in the pan, skin side up and cook for 5 minutes, then turn over and cook for 3-5 minutes more. Transfer the fillets to a plate, remove the skin if desired.
3. Melt the butter in the pan where the salmon was fried. Add garlic and cook for 1 minute, until aroma appears. Add the onion and cook for 5 minutes. Pour in the wine and wait until it is slightly boiled down, 3 minutes. Place sun-dried tomatoes in a skillet and fry for 1-2 minutes.
4. Reduce heat under skillet to low. Pour the cream into it and, stirring occasionally, bring it almost to a boil. Season to taste with salt and pepper.
5. Add spinach leaves to the creamy salmon sauce (they must first be washed and dried). Cook for no more than 2 minutes over medium heat, so that they only soften slightly.
6. Pour the grated Parmesan into the creamy sauce. While stirring, cook over low heat until melted. This usually takes less than one minute.
7. Return the salmon to the skillet and heat in the creamy sauce for a minute. Divide into serving bowls. Sprinkle with finely chopped parsley before serving.