Creamy Cajun Salmon

Rub the cajun seasoning into the two salmon fillets and let sit at room temperature for about 20 minutes.
1 tablespoon Cajun seasoning, 2 8 ounce salmon fillets
Heat olive oil in a medium, non-stick skillet over medium heat. Once the oil is heated, add the salmon fillets and cook for 3-4 minutes. Flip and cook for an additional 1-2 minutes until the other side is golden brown. Remove the salmon from the pan and set aside. It’s okay if the salmon is not fully cooked at this point, it will cook more in the sauce later on.
1 tablespoon olive oil
Add the butter and onion and sauté the onions for 3-5 minutes until they begin to turn golden brown. Add the garlic and Cajun seasoning and sauté for 30 seconds until fragrant.
1 tablespoon unsalted butter, 2 cloves garlic, 1 onion, 2 teaspoons Cajun seasoning, 1 tablespoon Cajun seasoning
Pour in the wine to deglaze the pan using a wooden spoon to scrape off any brown bits stuck to the bottom. Allow the wine to simmer and reduce for about 2-3 minutes then stir in the chicken broth and heavy cream.
¼ cup chicken broth, ⅛ cup dry white wine, ½ cup heavy whipping cream
Add the grated parmesan and stir until it melts. Add the spinach and cook until the spinach is just wilted.
¼ cup freshly grated Parmesan, 2 cups baby spinach
Bring to a simmer, reduce the health to low, and let the sauce reduce for about 5 minutes, stirring occasionally.
Add the salmon fillets back to the pan, cover with sauce, serve, and enjoy!