Salmon Florentine

4 (6 oz.) salmon fillets

1 T. oil from the sun-dried tomatoes

Heat oil over medium high heat. Cook salmon 4-5 minutes on each side until cooked through with a golden crust. Pour out any leftover oil. Set salmon aside – cover with foil to keep warm.

2 T. butter

3 cloves garlic or 3 tsp. garlic

¼ cup shallots, finely chopped

½ cup fresh mushrooms, chopped

Melt butter in skillet – cook until garlic and shallots are cooked and mushrooms are soft.

1 cup heavy cream

½ cup chicken broth

Add and bring to a simmer.

¾ cup parmesan cheese

Stir in until smooth and thickened.

2 cup fresh spinach, roughly chopped

¼ cup sun-dried tomatoes, finely chopped

Add until spinach is wilted.

Serve sauce over the salmon.