Begin by gathering all your ingredients. Finely chop the shallots (or onion), crush the garlic, halve the baby tomatoes, and chop the sun-dried tomatoes. Having everything ready will streamline your cooking process.
In a large skillet, heat the 15ml of oil over medium heat. Add the finely chopped shallots (or onion) and sauté for about 2-3 minutes until they are soft and translucent. Follow this by adding the crushed garlic, cooking for an additional minute until fragrant.
Add the halved baby tomatoes and chopped sun-dried tomatoes to the skillet. Stir well and let them cook for about 5 minutes, allowing the tomatoes to soften and release their juices.
Pour in the vegetable or chicken stock, bringing the mixture to a gentle simmer. Allow it to reduce slightly for about 4-5 minutes. This will deepen the flavors and create a rich base for your sauce.
Stir in the baby spinach, letting it wilt into the sauce. Once wilted, lower the heat and add the crème fraîche or sour cream, mixing until thoroughly combined. This will give you that creamy texture we crave.
Push the sauce to the side of the skillet and place the salmon fillets in the center. Cook for 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. If using larger fillets, adjust the cooking time accordingly.
Once the salmon is cooked, squeeze the juice of one lemon over the fillets and sauce. Stir to combine and taste; adjust seasoning as needed.
Plate the salmon fillets and generously spoon the creamy sauce with sun-dried tomatoes and spinach over the top. Pair with your favorite side dish, such as rice or pasta, to soak up every last drop of the sauce.
