To start, I cover the salmon fillets with all of the seasonings: Old Bay, onion powder, garlic powder, and Italian seasoning. I also sprinkle some salt and pepper on top for extra flavor.

Next, I heat a large frying pan over medium heat and add a little spray oil. Once the pan is hot, I place the salmon fillets skin-side down and cook them for about 3-5 minutes. Then, I flip the salmon and cook the other side for another couple of minutes until it’s cooked through. After cooking, I remove the salmon from the pan and set it aside.

In the same pan, I spray a bit more oil and add the diced onion, oregano, and chili flakes. I cook these until the onion is soft, then I add the crushed garlic and fry for about 30 seconds until fragrant.

Now, I stir in the chicken stock, Philadelphia cream cheese, sun-dried tomatoes, and Parmesan cheese. I bring the sauce to a simmer, letting it bubble for a minute to combine all the flavors. After that, I gently add the salmon back to the pan to warm it through for a couple of minutes.

Finally, I toss in a handful of spinach and stir until it’s wilted. The dish is ready to serve!