Ingredients:

4 salmon filets skin removed
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
2 tablespoons butter
1 cup heavy cream
½ cup oil-packed sun-dried tomatoes
2 cloves garlic minced
1 cup chopped spinach

Directions:

Combine the paprika, garlic powder, and salt and sprinkle evenly over both sides of the salmon to coat.

Heat a large, heavy bottomed skillet over medium heat. Add the butter to the skillet.

When the butter has melted add the salmon and cook 5 minutes per side or until cooked to your liking

Remove the salmon to a plate and set aside.

Add the heavy cream, sun-dried tomatoes, and garlic to the pan and stir well to combine. Let the sauce cook for 2 minutes to thicken over low heat.

Add the spinach and stir well. Continue cooking over low heat until spinach has wilted and sauce has thickened, about 3 minutes.

Return the salmon to the skillet and coat with the sauce.

Serve immediately.

Servings: 1 filet

Nutritional Information: Calories: 767, Fat: 57g, Carbohydrates: 8g, Fiber: 2g, Protein: 54g