Creamy Garlic Butter Tuscan Salmon

Ingredients

• 4 salmon fillets, skin off, or Trout or any white fish
• 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, OPTIONAL -, do not use a sweet white wine
• 5 ounces jarred sun dried tomato strips in oil, drained of oil
• 1 3/4 cups half and half
• Salt and pepper, to taste
• 3 cups baby spinach leaves
• 1/2 cup fresh grated Parmesan cheese, do not include for dairy free option
• 1 teaspoon cornstarch, cornflour mixed with 1 tablespoons of water, optional
• 1 tablespoon fresh parsley, chopped

Directions

1. Warm the oil in a large skillet set over medium-high heat. Sprinkle the salmon filets, or other fish if you are using it, with salt and pepper on both sides. Place them in the hot pan with the flesh side facing down first, and cook for 5 minutes per side, or until they are done the way you like them. Transfer the cooked fish out of the skillet and set it aside.
2. Add the butter to the juices still in the pan and let it melt. Stir in the garlic and cook until it smells fragrant, about 1 minute. Add the onion and cook it in the butter. Pour in the white wine, if using, and let it cook down a little. Stir in the sun dried tomatoes and cook for 1-2 minutes so they can deepen the flavor of the pan sauce.
3. Turn the heat down to low, pour in the half and half, or heavy cream, and bring the sauce to a gentle simmer, stirring now and then. Add salt and pepper to taste.
4. Stir in the spinach and let it soften into the sauce, then add the parmesan cheese. Simmer for 1 minute more, until the cheese melts smoothly into the sauce. If you want a thicker sauce, pour the milk and cornstarch mixture into the center of the skillet, then keep simmering and stir quickly until the sauce thickens.
5. Return the salmon to the skillet, scatter the parsley over the top, and spoon the sauce over each filet.
6. Serve over pasta, rice or steamed veg.