Start by seasoning your salmon with your preferred blend. Today, I’m using my All-Purpose and Lemon Bae Seasonings, but you can go with salt, pepper, garlic powder, onion powder, and Cajun seasoning for a bit of heat.

Heat olive oil in a skillet over medium-high heat.

Sear the salmon for 3-4 minutes per side, basting with butter until golden brown.

Transfer the salmon to a 400°F oven and bake until it reaches 130-135°F internal temperature (about 5 minutes).

Using the same skillet, let’s build that rich, flavorful sauce!

Add butter, shallots, and garlic, cooking for 2-3 minutes until fragrant.

Stir in sun-dried tomatoes and spinach, allowing the spinach to wilt.

Pour in white wine (or chicken broth) and let it reduce slightly.

Add water to a pot and sprinkle a little salt in the water while bringing everything to a boil.

Cook your fettuccine or linguine according to package instructions, reserving some pasta water.

Lower heat to a simmer and pour in heavy cream.

Stir in parmesan cheese, mixing until smooth and creamy.

Season to taste with salt and pepper.

Toss the pasta into the sauce, coating it evenly.

Plate the pasta, then place your perfectly seared salmon on top.

Garnish with parmesan cheese and fresh parsley.