2tablespoonschopped fresh basil or 2 teaspoons dried
1tablespoonchopped fresh thyme or 1 teaspoon dried
½cupgrated Parmesan cheese, plus more to serve
2cupsroughly chopped fresh spinach
½cupthinly sliced oil-packed sundried tomatoes or roughly chopped roasted tomatoes (jarred or homemade)
4cupshot cooked rice (optional; or other starch of your choice: see above for suggestions)
¼cupchopped fresh parsley
Heat the olive oil in a very large skillet over medium high heat. Place the salmon in the pan, skin side down if you have filets with skin. Cook without moving for 6 minutes, until the skin on the bottom (or just the bottom of the fish) is crispy and browned. Remove to a plate.
Turn the heat down to medium-low and add the flour. Stir for 1 minute until the flour starts to brown (it will kind of stick to the pan a little, which is a-ok). Add the garlic and stir for just one minute until you can smell the garlic. Add the chicken broth and stir so that any browned bits stuck to the bottom of the pan are released into the liquid. Stir in the cream, basil, thyme and Parmesan. Bring to a simmer and cook, stirring frequently, until the sauce thickens a bit, about 4 minutes.
Stir in the spinach and sundried tomatoes, and simmer for another 2 minutes or so, until the spinach is wilted and everything is well combined. Place the salmon back into the pan, crispy skin or browned side up, with any juices that may have collected, making sure it is at least mostly covered by the sauce. Cook for 2 to 3 more minutes until the salmon is cooked to your liking.
Either serve the salmon over the hot rice, or whatever starch you picked, or transfer it to a serving dish. Sprinkle with the parsley and serve hot with extra Parmesan passed on the side.