Creamy Tuscan Salmon

• 2 Tbsp. olive oil, divided
• 4 salmon fillets
• 1 tsp. salt, divided
• 1 tsp. freshly ground black pepper, divided
• 5 cloves garlic, minced
• 1 onion, diced
• 1/3 cup dry white wine
• 1 (5 oz.) jar sun dried tomatoes, oil drained
• 1 3/4 cups half and half
• 3 cups fresh spinach
• 1/2 cup grated Parmesan cheese
• 2 Tbsp. chopped fresh parsley, for garnish

Instructions

1. In a large skillet over medium-high heat, add 1 tablespoon oil. Season salmon fillets evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add to pan and cook about 5 minutes per side. Transfer to a plate.
2. Heat remaining oil in skillet and add garlic. Cook about 1 minute. Add onion and cook about 5 minutes. Stir in white wine and sun dried tomatoes. Cook about 2 minutes.
3. Reduce heat to low, stir in half and half and bring to simmer. Season with remaining salt and pepper and add in spinach leaves. Stir in cheese and let melt. Add salmon back to pan and cover in sauce. Serve, garnished with parsley.