Recipes don't need to be technical or time-consuming to wow foodies — and the recipe below is proof. This one-pan salmon dish boasts a delicious cream sauce fit for any restaurant menu ... but it's deceptively simple to make at home. All it takes is six ingredients, and in less than half an hour you'll be serving a restaurant-caliber meal.

Salmon is richly flavored and not nearly as delicate in texture as some other fish, so it stands up well to bold seasonings. Sun-dried tomatoes and spinach add flavor and color to this cream sauce, which starts with a secret ingredient: a hefty splash of white wine and a generous helping of garlic. Serve over rice or with crusty French bread to soak up all that delicious sauce.

1 tablespoon olive oil
1 pound salmon fillet, cut into four portions
1 tablespoon butter
3 cloves garlic, minced
¼ cup dry white wine
¼ cup sun-dried tomatoes, chopped
5 ounces baby spinach
1 cup heavy cream
Salt and pepper, to taste

1. Heat the olive oil in a large skillet over medium-high heat. Season the salmon with salt and pepper on the flesh side, then add to the skillet, flesh-side down, and sear 4 minutes.

2. Reduce the heat to medium, and flip the salmon onto the skin side. Cook 4 minutes more, then remove from the skillet and keep warm.

3. Add the butter to the skillet, followed by the garlic. Cook until just fragrant, about 1 minute, then add the white wine. Cook until reduced by half, stirring with a wooden spoon to bring up the fond.

4. Add the sun-dried tomatoes and spinach to the skillet, and cook until the spinach is wilted. Add the cream, and bring to a simmer. Season to taste with salt and pepper, then add the salmon back to the skillet, and cook until just heated through.

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