Recipe Vortex

4 salmon fillets

2 Tablespoons olive oil

3 garlic cloves minced

1 cup heavy cream (or vegan alternative such as plain soy milk + olive oil)

½ cup chicken broth

1 teaspoon garlic powder

1 teaspoon Italian seasoning

½ cup parmesan cheese

1 Tablespoon cornstarch

1 cup spinach chopped

½ cup sun-dried tomatoes

To start, add oil to a large skillet and salt and pepper your salmon. Pan sear the salmon by placing skin side down and turn to medium low heat.

Let it cook for about 7 minutes and then flip the salmon over and cook for an additional 3 minutes until it is barely pink in the center. Set aside on a plate.

Add minced garlic to your pan and cook for a minute and then add the heavy cream, chicken broth, garlic powder, Italian seasoning and parmesan cheese.

Whisk in the cornstarch and let simmer for 1-2 minutes. Add spinach and sun-dried tomatoes and let simmer until spinach starts to wilt. Add the salmon back to the pan.