1-First Step: Prepare the Marinade Begin by whisking together 1 tablespoon Cajun seasoning, 1 tablespoon olive oil, 1 tablespoon lime juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a shallow dish or zip lock bag. Coat the 4 boneless skinless salmon fillets (approx 7oz/200g each) evenly in this mixture and let them rest at room temperature for up to 20 minutes. This step infuses the fish with flavor, and if you’re adapting for a low-sodium diet, taste the marinade first to adjust the salt.

2-Second Step: Cook the Salmon Heat a large non-stick pan over medium-high heat, then add the salmon fillets skin side down and fry for 3 minutes until they turn golden. Flip the fillets and add 2 tablespoons unsalted butter, basting them for 1-2 minutes until the other side is golden and the salmon is nearly cooked but still moist in the center. For a pescatarian twist, this method works well, and remove the salmon from the pan to set aside once done to prevent overcooking.

3-Third Step: Build the Sauce Base Reduce the heat to medium and add 1 medium onion (finely diced) to the leftover butter in the pan, frying it until softened and golden, which takes about 3-4 minutes. Then, stir in 2 cloves garlic (finely diced) and cook for another 1-2 minutes until fragrant. Next, mix in 1 cup sun dried tomatoes (diced) and 1 tablespoon Cajun seasoning, cooking for 1 minute to let the flavors meld and bloom.

4-Fourth Step: Add Liquids and Simmer Pour in 1/4 cup dry white wine to deglaze the pan, letting it reduce completely for about 1 minute, then add 1/2 cup chicken stock and 1 cup heavy/double cream. Stir in 1/3 cup freshly grated parmesan until it melts smoothly into the mixture. For a vegan version, try plant-based swaps like in this similar fish recipe, and finally, toss in 2 large handfuls of baby spinach, simmering on low-medium heat for 5 minutes until the spinach wilts and the sauce thickens.

5-Fifth Step: Combine and Serve Return the salmon fillets to the pan, spoon the creamy sauce over them, and let everything warm through for another 1-2 minutes on low heat. This ensures the fish finishes cooking gently in the sauce, keeping it tender. Serve right away with your choice of side, like rice, and for meal prep, consider portioning it out for later to maintain that fresh, creamy Cajun pepper salmon vibe.