I think every parents dream is to have dinner on the table in less than 30 minutes. At least that’s my dream! My days consist of school drop offs and pickups, appointments, laundry, cleaning, recipe testing and feeding my very hungry family. By the end of the day I’m freaking exhausted… most of us are… let’s face it, life is busy and nonstop. Which is why I love a good meal that I can get on the table in 30 minutes. This one pan salmon is something I can always count on to fill up the belly’s of my family and leave them satisfied. It’s a little bit fancier than just a typical pan seared salmon. It pairs perfectly with the creamy sun-dried tomato and spinach cream sauce. I love to serve mine with brown rice on the side. The cream sauce soaks into the rice and makes is so luscious and yummy. Each bite has a little bit of everything… yum! This is a total game changer for week night dinner.

You could also serve this with pasta, quinoa, or potatoes. Maybe add in a crusty baguette or a side of steamed broccoli. Whichever way you serve it… it’s easy and simple and the perfect thing for you, your friends and family.


Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

Serves: 3


  • 3 Atlantic salmon filets, skin removed
  • 2 tbsp olive oil
  • Kosher salt
  • 5 oz. fresh spinach
  • 1/2 yellow onion, small dice
  • 4 garlic cloves, small chop
  • 1/2 cup sundries tomatoes in oil
  • 1 tbsp oil from sun dried tomatoes jar
  • 1/2 tsp red pepper flakes
  • 1.5 cups heavy cream
  • 1/2 cup Parmesan, grated
  • 1/2 lemon, juice and zest of


  1. Heat a large cast iron skillet or pan to medium heat and add in olive oil.
  2. Sprinkle both sides of each salmon filet with kosher salt.
  3. Add salmon to the pan and cook about 3-4 minutes per side or until medium rare. Remove from the pan for now. (Don’t worry that they’re undercooked…they will finish cooking later on)
  4. Rinse the pan and place back on the heat. Add in sun dried tomatoes, oil, onion and garlic. Cook on medium heat for about 5 minutes. The onions will shrink in size and become translucent at this point.
  5. Add in heavy cream and bring to a soft boil. Sprinkle in red pepper flakes and Parmesan cheese. Stir while the sauce thickens and cheese melts. Turn heat to low and add in lemon juice and zest and spinach. Allow spinach to cook down. This will take only a few minutes.
  6. Add back in the salmon and allow to cook for an additional 1-2 minutes till salmon is medium or cooked to your liking.
  7. Turn off heat and serve with pasta, brown rice, quinoa or potatoes. Sprinkle with extra Parmesan and red pepper flakes if desired.

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