Salmon is a delicious and nutritious fish that is enjoyed by people all over the world. It is rich in omega-3 fatty acids, which are essential for good health. Salmon can be prepared in many different ways, but one of the most flavorful and satisfying is Creamy Sun Dried Tomato Salmon.
This mouthwatering dish features tender, flaky salmon fillets smothered in a creamy, tangy sauce made with sun-dried tomatoes, garlic, and heavy cream. The sauce is full of flavor and adds a delightful richness to the salmon. It’s a perfect meal for any occasion, from a weeknight dinner to a special occasion.
Creamy Sun Dried Tomato Salmon is also incredibly easy to prepare. The salmon fillets are first seasoned with salt and pepper, then pan-seared until crispy and golden brown. The sauce is then made by sautéing garlic and sun-dried tomatoes in olive oil, before adding heavy cream and Parmesan cheese.
The salmon fillets are then added back to the pan to cook in the sauce, allowing them to soak up all the delicious flavors. The result is a creamy, flavorful dish that is sure to become a new family favorite.
Whether you’re a seasoned cook or a beginner in the kitchen, Creamy Sun Dried Tomato Salmon is a dish that anyone can prepare with ease. So why not give it a try and impress your family and friends with this tasty and healthy meal?
How to Make Perfect & Creamy Sun Dried Tomato Salmon
PREP TIME: 10 minutes
COOK TIME: 20 minutes
TOTAL TIME: 30 minutes
- 1 pound wild caught sockeye salmon fillets, skin-on or off
- 5 teaspoons olive oil, divided
- 1/2 cup diced shallots
- 2 cloves grated garlic
- 1/2 cup sun dried tomatoes, drained of excess oil
- 2 teaspoons Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 1/4 cup dry white wine (optional), use vegetable broth as a replacement
- 3/4 cup low sodium vegetable broth
- 1/3 cup cream or half and half
- 3 tablespoons shredded parmesan cheese
- Let the salmon sit out on the counter for 15 minutes. Pat dry with paper towels and season with salt and pepper.
- Heat a large skillet with a tablespoon of olive oil over medium-high heat. Swirl the oil to coat the bottom of the skillet and add the salmon in skin side down. Cook the salmon without moving it until it turns opaque halfway up the sides, about 3-5 minutes depending on the thickness of the fillets.
- Flip the salmon and cook another 2-4 minutes being careful not to overcook it. Remove the salmon from the pan and onto a plate covering it with foil.
- Turn the heat down to medium and add the remaining 2 teaspoons of oil to the pan along with the shallots, sun dried tomatoes, spices, salt and pepper. Sauté for 1-2 minutes then add in the garlic and sauté another minutes.
- Pour in the wine and scrape up all the brown bits from the bottom of the pan. Pour in the vegetable broth and bring it to a gently simmer. Stir in the Parmesan cheese, cream or half and half and cook just until the sauce starts to thicken. Taste for seasoning. Be careful not to boil the sauce once the cream or half and half is added in so it doesn’t curdle.
- Add the salmon back into the pan, garnish with fresh chopped basil and serve.
YIELD: 4 | SERVING SIZE: 1
Amount Per Serving: CALORIES: 346 | TOTAL FAT: 19g | SATURATED FAT: 6g | TRANS FAT: 0g | UNSATURATED FAT: 10g | CHOLESTEROL: 89mg | SODIUM: 214mg | CARBOHYDRATES: 10g | FIBER: 2g | SUGAR: 5g | PROTEIN: 34g