Creamy Garlic Butter Tuscan Salmon

4 salmon fillets, skin off (or Trout or any white fish)
Salt and pepper, to season
2 teaspoons olive oil
2 tablespoons butter
6 cloves garlic, finely diced
1 small yellow onion, diced
1/3 cup dry white wine (OPTIONAL) -- (do not use a sweet white wine)
5 ounces (150 g) jarred sun dried tomato strips in oil, drained of oil
1 3/4 cups half and half *SEE NOTES
Salt and pepper, to taste
3 cups baby spinach leaves
1/2 cup fresh grated Parmesan cheese, (do not include for dairy free option)
1 teaspoon cornstarch (cornflour) mixed with 1 tablespoons of water (optional)**
1 tablespoon fresh parsley chopped

Heat the oil during a giant frypan over medium-high heat. Season the salmon filets (or fish if using) on either side with salt and pepper, and sear within the hot pan, flesh-side down 1st, for five minutes on either side, or till braised to your feeling. Once braised, take away from the pan and put aside.

soften the butter within the remaining juices leftover within the pan. Add within the garlic and fry till fragrant (about one minute). Fry the onion within the butter. Pour within the vino (if using), and permit to scale back down slightly. Add the sun dried tomatoes and fry for 1-2 minutes to unleash their flavours.

scale back heat to low heat, add the 0.5 and 0.5 (or serious cream), and produce to a mild simmer, whereas stirring sometimes. Season with salt and pepper to your style.

Add within the spinach leaves and permit to wilt within the sauce, and add within the cheese cheese. enable sauce to simmer for an extra minute till cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and still simmer whereas quickly stirring the mixture through till the sauce thickens.)

Add the salmon into the pan; sprinkle with the parsley, and spoon the sauce over every filet.