Silky, rich, and incredibly fast. It looks impressive, but the reality is that it takes about 20 minutes from fridge to table. Salmon cooked perfectly, bathed in a creamy sauce with sweet sun-dried tomatoes, spinach, and a hint of oregano.
This dish brings a lot of richness, so you need to pair it with something that offers a clean, vibrant contrast. Serve it alongside Zina's Aegean Pasta Salad or a scoop of our Vegan Quinoa Salad. The acidity and fresh herbs in the salads perfectly balance the heavy cream sauce.
The Ingredients
- The Salmon: 2-4 Salmon fillets (skin-on or off), Salt and Pepper, 1 tbsp Olive Oil.
- The Sauce Base: 2 cloves Garlic (minced), 1/3 cup Sun-Dried Tomatoes (drained and chopped), 1/2 cup Chicken or Vegetable Stock.
- The Cream: 1/2 cup Heavy Cream.
- The Greens & Seasoning: 2 generous handfuls of Baby Spinach, 1/2 tsp dried Oregano, a squeeze of fresh Lemon juice.
The Process
- Sear the Salmon: Heat olive oil in a large skillet over medium-high heat. Season salmon generously with salt and pepper. Sear for about 4-5 minutes per side until golden and cooked through. Remove salmon from the pan and set aside.
- Build the Flavor: In the same pan, add garlic and sun-dried tomatoes. Sauté for 1 minute until fragrant.
- Deglaze & Simmer: Pour in the stock, scraping up any browned bits from the bottom of the pan. Let it reduce slightly.
- Make it Creamy: Lower the heat and stir in the heavy cream and oregano. Let it simmer gently for 2 minutes until the sauce starts to thicken.
- Add the Greens: Toss in the baby spinach and let it wilt into the sauce (this takes about 60 seconds). Finish with a squeeze of fresh lemon juice.
- Serve: Return the salmon to the pan, spooning that rich Mediterranean sauce right over the top. Serve immediately alongside Zina's Aegean Pasta.
