Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper.
Heat olive oil in a large skillet over medium heat.
Place the salmon fillets skin-side down in the skillet and sear for 3-4 minutes per side until golden brown and cooked through. Remove the salmon and set aside.
2. Make the Sauce:
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
Add the sun-dried tomatoes and cook for another minute.
Pour in the heavy cream and stir to combine. Bring to a gentle simmer.
3. Add Flavor:
Stir in the Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Let the sauce simmer for 2-3 minutes until slightly thickened.
Add the spinach, if using, and let it wilt.
4. Return the Salmon:
Place the salmon fillets back into the skillet, spooning the creamy sauce over the top.
Simmer for 2-3 minutes to warm the salmon and let it absorb the flavors.
5. Finish and Serve:
Squeeze fresh lemon juice over the salmon for a burst of brightness.
Garnish with chopped parsley.
Serve hot with your choice of sides, such as rice, pasta, or roasted vegetables.
Tips:
Salmon Doneness: The internal temperature should reach 145°F (63°C) for perfectly cooked salmon.
Sauce Consistency: If the sauce is too thick, add a splash of chicken broth or water to loosen it.
Make It Dairy-Free: Substitute coconut cream for heavy cream and nutritional yeast for Parmesan.
Enjoy your Marry Me Salmon—a dish so delicious it might just inspire a proposal! 🐟
