This One-Pan Creamy Chipotle Salmon is an easy-to-make meal packed with chipotle peppers, sun-dried tomatoes, spinach, and a creamy sauce with a little kick!
Lightly season salmon filets on each side with salt and pepper.
In a large skillet, melt butter over medium heat. Add salmon to the pan, skin-side-up and cook for about 4 minutes. Flip and cook for another 4 minutes skin-side-down. Remove salmon from pan and set aside on a plate.
Add sun-dried tomatoes, oil, chipotle peppers, and onion to the pan and cook for about 5 minutes. Add garlic and cook for another 2 minutes, until garlic is fragrant and onions are translucent.
Add broth to pan and bring to a simmer, scraping up the browned bit from the bottom of the pan with a spatula. Once simmering, slowly pour the cream into the pan, followed by the adobo sauce. Stir. Add spinach to pan and cook for about 30 seconds, until spinach is wilted.
Add salmon back to pan to heat through, spooning sauce over the salmon.
Serve over brown rice, quinoa, cauliflower rice, or whatever you desire! Be sure to spoon extra sauce over the salmon when serving.