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Creamy Garlic Butter Salmon

• ·         4 salmon filets, skin off (or Trout or any white fish) take out 15 minutes before cooking, pat dry
• ·         Salt and pepper, to season
• ·         2 teaspoons olive oil
• ·         2 tablespoons butter
• ·         6 cloves garlic, finely diced
• ·         1 small yellow onion, diced
• ·         1/3 cup dry white wine
• ·         5 ounces jarred sun-dried tomato drained and thinly sliced
• ·         1 3/4 cups half and half 
• ·         Salt and pepper, to taste
• ·         3 cups baby spinach leaves
• ·         1/2 cup fresh grated Parmesan cheese
• ·         1 tablespoon fresh parsley, chopped

Heat oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside.

Melt the butter in the remaining juices leftover in the pan. Add the onion and sauté until soft. Add the garlic and sauté until fragrant (about one minute).  Pour in the white wine and allow to reduce down slightly. Add the sun-dried tomatoes and sauté for 1-2 minutes to release their flavors.

Reduce heat to low heat, add the half and half and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to taste.

 Add the spinach leaves and allow to wilt in the sauce and add the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.

Add the salmon back into the pan; sprinkle with the parsley and spoon the sauce over each filet.