Step 1

Prep your salmon and sprinkle each piece on both sides with salt & pepper and garlic powder, then dredge the salmon in flour.

Step 2

Add the oil and butter to a skillet over medium-high heat. Once hot, add the salmon. Cook the salmon for 3-4 minutes/side or until it has a nice crust (careful not to overcook - it should not be fully cooked yet). Take the salmon out of the pan and set aside.

Step 3

Add the chicken broth, lemon juice, and sun-dried tomatoes to the pan. Let it bubble for a couple of minutes.

Step 4

Stir in the cream and let it cook for a couple more minutes.

Step 5

Reduce heat to medium-low and add the spinach to the skillet. Let it wilt for 30 seconds or so, then add the fish in. Cook for a few minutes until the salmon is cooked through and the sauce thickens up a bit.

Step 6

Serve with the basil and fresh parmesan if desired.