Salmon in Creamy Red Pesto Sauce 

Ingredients:

1 tablespoon olive oil
1 tablespoon unsalted butter
1 pound skinless salmon fillets
1 onion, finely chopped
4 garlic cloves, minced
Salt, to taste
Black pepper, to taste
1 teaspoon Italian seasoning
¾ cup crushed tomatoes
¾ cup red pesto
7 ounces cream cheese, at room temperature
3.5 ounces spinach
Fresh parsley, for serving
Chili flakes, for serving
Instructions:

Cook the Salmon:
In a large skillet, heat the olive oil and butter over medium heat. Season the salmon fillets with salt and black pepper. Once the skillet is hot, add the salmon and cook for about 4-5 minutes on each side, or until cooked through and flaky. Remove the salmon from the skillet and set aside.
Sauté the Aromatics:
In the same skillet, add the chopped onion and sauté for about 3-4 minutes until softened. Add the minced garlic and Italian seasoning, cooking for an additional 1-2 minutes until fragrant.
Make the Sauce:
Stir in the crushed tomatoes and red pesto, mixing well. Allow the sauce to simmer for about 5 minutes.
Add the cream cheese to the skillet, stirring until it melts and combines with the sauce. Then, add the spinach and cook until wilted.
Combine:
Return the cooked salmon to the skillet, spooning the creamy red pesto sauce over the fillets. Let it simmer for a couple of minutes to heat through.
Serve:
Garnish with fresh parsley and a sprinkle of chili flakes for added heat. Serve the salmon with the creamy sauce over rice, pasta, or your favorite side dish.