Creamy Garlic Butter Tuscan Salmon

Instructions

1. Prepare the salmon
   Pat the salmon fillets dry with paper towels and season generously with salt and pepper on both sides. Allow to sit at room temperature for 10 minutes before cooking.
2. Sear the salmon
   Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once hot, place the salmon fillets skin-side down and cook for 4-5 minutes until the skin is crispy. Flip and cook for another 2 minutes until almost cooked through but still slightly pink in the center. Remove from the pan and set aside on a plate.
3. Create the sauce base
   In the same pan, add the remaining tablespoon of butter. Add the diced onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the sun-dried tomatoes and cook for 1-2 minutes.
4. Make the creamy sauce
   Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Add the heavy cream, Italian seasoning, and red pepper flakes (if using). Bring to a simmer and cook for 3-4 minutes until slightly thickened.
5. Finish the sauce
   Reduce heat to low and stir in the Parmesan cheese until melted and smooth. Add the spinach and stir until wilted, about 2 minutes. Season with salt and pepper to taste, then stir in the lemon juice.
6. Return the salmon
   Gently place the salmon fillets back into the pan, nestling them into the sauce. Spoon some of the sauce over the fillets and simmer for 1-2 minutes until the salmon is fully cooked and heated through.
7. Serve
   Transfer the salmon to serving plates, generously spoon the creamy Tuscan sauce over each fillet, and garnish with fresh chopped basil. Serve immediately with your choice of sides like pasta, crusty bread, or roasted vegetables.