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• Gluten
• Wheat
• Dairy
• Egg
• Peanut
• Tree nuts
• Soy
• Sesame
• Shellfish
• Fish

Total time includes prep and cooking. Times are estimates.

1. 1

   Prep

   5 min

   Pat the salmon dry and season both sides with ¼ tsp salt and ⅛ tsp black pepper. Cut ½ lemon into wedges and tear 4 basil leaves. Halve 6 oz grape tomatoes, chop 2 oz drained sun-dried tomatoes, mince 3 cloves garlic and grate 1 oz parmesan until everything is prepped, 4–5 min.

   • salmon
   • salt
   • black pepper
   • lemon
   • basil
   • grape tomatoes
   • sun-dried tomatoes
   • garlic
   • parmesan
2. 2

   Sear the salmon

   9 min

   Heat 1 Tbsp olive oil in a 12-inch skillet over medium-high until it shimmers, 1–2 min. Lay in the salmon skin-side down and cook without moving until the skin is crisp and releases from the skillet, 4–5 min. Flip and cook until the sides turn opaque, 1–2 min. Move to a plate; it finishes in step 6. (USDA minimum internal temperature: 145°F (use a food thermometer))

   • olive oil
   • salmon
3. 3

   Soften the tomatoes

   3 min

   Lower the heat to medium. Add the 3 cloves minced garlic, 6 oz halved grape tomatoes and 2 oz chopped sun-dried tomatoes. Cook, stirring, until the garlic smells toasty and the grape tomatoes start to slump, 2–3 min.

   • garlic
   • grape tomatoes
   • sun-dried tomatoes
4. 4

   Make the cream sauce

   2 min

   Pour in ½ cup heavy cream and stir in 1 oz grated parmesan. Simmer on medium, stirring, until the sauce thickens slightly and clings to a spoon, 1–2 min.

   • heavy cream
   • parmesan
5. 5

   Wilt the spinach

   2 min

   Add 5 oz baby spinach in two batches and toss on medium until the leaves collapse and turn bright green, 1–2 min.

   • baby spinach
6. 6

   Finish the salmon

   2 min

   Nestle the salmon back into the skillet and spoon sauce over the top. Simmer on medium until the thickest part flakes easily and is opaque all the way through, 1–2 min. Taste the sauce and add up to the remaining ¼ tsp salt. (USDA minimum internal temperature: 145°F (use a food thermometer))

   • salmon
   • salt
7. 7

   Plate and garnish

   2 min

   Spoon the sauce and spinach onto 2 plates and set a salmon fillet on top, seared side up. Sprinkle with the remaining ⅛ tsp black pepper, squeeze the lemon wedges over the fish and scatter the 4 torn basil leaves on top, until each plate is dressed, 1–2 min. Serve right away.

   • baby spinach
   • salmon
   • black pepper
   • lemon
   • basil