Salmon with Creamy Spinach & Sun Dried Tomato Sauce

Season salmon fillets with salt and pepper. Heat oil in a large skillet over medium-high heat and sear the salmon, skin-side up first, for 3-4 minutes on each side until golden brown and cooked through. Remove the salmon from the pan and set it aside.

In the same pan, melt butter. Add diced onion and minced garlic, and sauté until fragrant and softened.

Add sliced mushrooms and chopped sun-dried tomatoes to the pan. Cook until the mushrooms are browned and tender.

Pour in heavy cream and add grated Parmesan cheese. Stir continuously until the sauce thickens and the cheese is fully melted.

Add fresh spinach to the sauce and stir until it wilts completely.

Return the seared salmon fillets to the pan, nestling them into the creamy sauce. Spoon some of the sauce over the salmon and serve immediately.