Ingredients

For the Salmon:

• 4 boneless, skinless salmon fillets (7 oz each)

• 1 tablespoon Cajun seasoning

• 1 tablespoon olive oil

• 1 tablespoon lime juice

• ¼ teaspoon salt

• ¼ teaspoon black pepper

• 2 tablespoons unsalted butter

For the Creamy Cajun Sauce:

• 1 cup heavy cream (at room temperature)

• ½ cup chicken stock

• ⅓ cup freshly grated Parmesan

• 1 cup sun-dried tomatoes, diced

• 2 large handfuls baby spinach

• 1 medium onion, finely diced

• 2 cloves garlic, finely diced

• 1 tablespoon Cajun seasoning

Instructions

Preparing the Salmon:

1. In a shallow dish, combine Cajun seasoning, olive oil, lime juice, salt, and pepper.

2. Add salmon fillets and coat thoroughly, then marinate for at least 30 minutes.

Cooking the Salmon:

1. Heat a large non-stick pan over medium-high heat.

2. Add marinated salmon to the pan and sear for 3-4 minutes on each side until blackened and cooked through.

3. Add butter to the pan and baste the salmon until nearly cooked through.

4. Remove salmon from pan and set aside, keeping all the buttery goodness in the pan.

Making the Creamy Sauce:

1. In the same pan with the leftover butter, add diced onion and cook until softened.

2. Add garlic and cook for 1 minute until fragrant.

3. Stir in sun-dried tomatoes and additional Cajun seasoning.

4. Add chicken stock and simmer for 3-5 minutes to reduce.

5. Pour in heavy cream at room temperature to prevent curdling, stirring constantly.

6. Add Parmesan cheese and stir until melted into the sauce.

7. Add baby spinach and simmer until wilted.

8. Return salmon to the pan and coat with the creamy sauce.