1

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

2

Whisk together the olive oil, honey, 1 clove minced garlic, ginger, salt, and pepper. Place the salmon fillets on the prepared baking sheet. Pour the marinade over salmon, coating both sides. Marinate the salmon for 15 minutes at room temperature.

3

Sauté the onion and remaining garlic in a medium skillet over medium heat until translucent. Add the sun-dried tomatoes and cook for a minute. Stir in the spinach until wilted. Set aside.

4

Heat the cream in a saucepan over medium heat. Stir in the Parmesan cheese until smooth.

5

Arrange the sautéed spinach mixture on top of salmon. Pour the Parmesan cream sauce over salmon and spinach. Bake the salmon for 12 to 15 minutes until it flakes easily. Let the salmon rest briefly. Transfer to serving plates. Garnish with parsley or dill. Serve with lemon wedges.

6

Serving size: 1 salmon fillet and 1/2 of vegetable mixture