1/2cupsliced sun-dried tomatoesplus 2 Tbsp. oil from jar
1/2cupfinely chopped shallots
4cupspacked fresh spinach
1/2cupdry white wine
Fresh parsley for garnish
Cooked orzo for serving
Thoroughly dry salmon fillets with a paper towel. Season flesh with 1/2 tsp. of the salt and 1/4 tsp. black pepper.
Heat sun-dried tomato oil in a large skillet over medium-high. Cook salmon, skin-side down, until skin is crispy and easily pulls away from pan, about 5 to 6 minutes. Flip, and cook until flesh is golden, about 2 to 3 minutes for medium-rare. Transfer to a plate and cover to keep warm.
Reduce heat to medium and add shallots. Cook 3 minutes, until softened. Add sun-dried tomatoes and garlic; cook 1 minute, stirring often. Add spinach; cook 1 to 2 minutes, stirring frequently, until wilted. Season with remaining 1/2 tsp. salt and 1/2 tsp. black pepper.
Add wine and cook 2 to 3 minutes, until most of the alcohol has evaporated. Stir in cream, and add salmon fillets back to skillet. Spoon sauce over fish, and garnish with fresh parsley. serve over grain of choice.