One Pan Creamy Chipotle Salmon

Ingredients

• 1 ¼ lb. salmon, cut into 4 filets
• Salt and pepper
• 2 Tbsp unsalted butter
• ⅓ cup chopped sun-dried tomatoes, plus 1 Tbsp oil from jar
• ¼ cup finely chopped chipotle peppers (from about 3 chipotle peppers)
• 1 cup diced onion
• 3 cloves garlic, minced
• 1 cup low-sodium vegetable or chicken broth
• ½ cup heavy cream
• 2 Tbsp adobo sauce (from chipotle peppers)
• 1 ½ cups baby spinach

Instructions

• Lightly season salmon filets on each side with salt and pepper.
• In a large skillet, melt butter over medium heat. Add salmon to the pan, skin-side-up and cook for about 4 minutes. Flip and cook for another 4 minutes skin-side-down. Remove salmon from pan and set aside on a plate.
• Add sun-dried tomatoes, oil, chipotle peppers, and onion to the pan and cook for about 5 minutes. Add garlic and cook for another 2 minutes, until garlic is fragrant and onions are translucent.
• Add broth to pan and bring to a simmer, scraping up the browned bit from the bottom of the pan with a spatula. Once simmering, slowly pour the cream into the pan, followed by the adobo sauce. Stir. Add spinach to pan and cook for about 30 seconds, until spinach is wilted.
• Add salmon back to pan to heat through, spooning sauce over the salmon.
• Serve over brown rice, quinoa, cauliflower rice, or whatever you desire! Be sure to spoon extra sauce over the salmon when serving.