Creamy Tuscan Salmon

4 salmon fillets
1 tablespoon olive oil
1 small onion, minced
4 cloves garlic, minced
1/2 cup sun-dried tomatoes, diced
3 cups spinach, roughly, chopped
1/2 cup vegetable broth
1 1/2 cups table cream (18%)  or half-and-half (10%)
1 oz parmesan cheese, freshly grated
Parsley chopped, to serve
Salt and pepper, to taste

Directions:

In a large pan on medium-high heat, warm olive oil.
Season salmon fillets with salt and pepper on both sides. Once the oil is warm, add salmon fillets to the pan, skin side down, and cook for 4-5 minutes, then flip and cook for an additional 1-2minutes until you reach your desired level of doneness. Once cooked, remove salmon fillets from the pan and set them aside.
In the same pan, reduce the heat to medium, add onion and garlic and cook for 4-5 minutes until onions are translucent and garlic is tender.
Add broth, stirring and scraping the pan with a wooden spoon or spatula to remove any crispy bits from the bottom of the pan. Continue to cook until the broth has reduced by roughly half.
Add sun-dried tomatoes and spinach, season with salt and pepper, and continue to cook, stirring frequently, until the spinach has wilted.
Reduce the heat to low, add cream and stir to combine with the vegetable mixture. Add grated parmesan cheese and stir to incorporate into the cream mixture.
Return salmon fillets to the pan, spooning some of the sauce over each piece of salmon, sprinkle with parsley (optional) and serveI await your comments! Enjoy!