Instructions

• Heat 2 Tablespoons olive oil in a large skillet over medium-high heat until shimmering.
• Place the 4 salmon fillets in the hot skillet, skin-side down if they have skin. Cook undisturbed for about 7 minutes.
• Flip the fillets and cook an additional 3 minutes, or until the salmon is nearly cooked through (barely pink in the center). Transfer the salmon to a plate and set aside.
• Reduce the heat to medium. Add the 3 minced garlic cloves to the same skillet and cook, stirring, for about 30–60 seconds until fragrant.
• Pour in 1 cup heavy cream and add 1 teaspoon garlic powder and 1 teaspoon Italian seasoning. Stir to combine.
• In a small bowl, whisk 1 Tablespoon cornstarch into the 1/2 cup chicken broth until smooth, then pour this mixture into the skillet. Stir in 1/2 cup parmesan cheese.
• Bring the sauce to a gentle simmer and cook, stirring, for 1–2 minutes until it begins to thicken.
• Add 1 cup chopped spinach and 1/2 cup sun-dried tomatoes to the sauce. Simmer until the spinach wilts, about 1–2 minutes.
• Return the salmon fillets to the skillet, spoon some sauce over each piece, and simmer 1–2 minutes more to heat the salmon through and meld flavors. Remove from heat and serve.