The quality of salmon used when cooking at home matters the most, especially when it is the star ingredient of a dish. The Faroe Islands Salmon we source is exquisite—they have a rich, full flavor and silky texture when cooked.
One-Pan Salmon with Creamy Spinach Sauce
Creamy spinach and sun-dried tomato sauce over salmon fillets not only looks impressive but tastes incredible. The best part of this dish, though, is that it truly is so simple to make.
Faroe Islands Salmon Fillets
½ teaspoon salt (plus extra for seasoning)
¼ teaspoon freshly ground black pepper (plus extra for seasoning)
2 tablespoons Olive oil
2 garlic cloves (minced)
2 cups Fresh spinach leaves
¼ cup sun-dried tomatoes (packed in oil)
¼ cup half and half (or heavy cream)
⅓ cup grated Parmesan cheese (freshly grated)
Rinse the salmon fillets, then pat dry with paper towels.
Sprinkle the 1/2 teaspoon of salt and 1/4 teaspoon of pepper on all sides of the salmon.
Heat the olive oil in a 10” cast-iron skillet until nearly smoking hot.
Lower the heat to medium, and then add the salmon fillets.
Cook the salmon fillets on the first side until golden brown—they will release easily from the pan when they’re ready to flip.
Flip the salmon and cook the second side for 3-4 minutes.
Remove the salmon from the pan and place on a plate to rest.
Turn off the heat on the skillet. The residual heat will be enough to cook the sauce.
Add the minced garlic to the skillet, and stir for 30 seconds.
Add the spinach, tomatoes, and half and half to the skillet. Give it a stir and season with a big pinch of salt and pepper.
Nestle the salmon back into the skillet and serve, garnished with Parmesan cheese.