From: cafedelites.com
•4 salmon fillets
•Salt and pepper
•2 teaspoons olive oil
•2 tablespoons butter
•6 cloves garlic, finely minced
•1 small yellow onion, diced
•1/3 cup dry white wine
•5 oz. jar sun-dried tomatoes in oil, drained and chopped
•1 3/4 cup heavy cream
•3 cups baby spinach leaves, roughly chopped
•1/2 cup fresh grated Parmesan cheese
•1 tablespoon fresh parsley, chopped, for garnish Heat the 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 to the butter and cook until translucent. Add the garlic and cook until fragrant, about one minute. Pour in the white wine and allow it to reduce down slightly. Add the sun-dried tomatoes and cook for 1-2 minutes to release their flavors.
Reduce heat to low heat, add the heavy cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste. Add in the spinach and allow to wilt in the sauce and add in the parmesan cheese. Allow sauce to simmer for an additional 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. Serve over pasta, rice or steamed vegetables.
“Eat some beans with every lunch.
Among your choices are chickpeas, black-eyed peas, black beans, cowpeas, split peas, lima beans, pinto beans, lentils, red kidney beans, soybeans, cannellini beans, pigeon peas, and white beans.”
– JOEL FUHRMAN
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