Description
Flaky, pan-seared salmon in a rich, creamy sun-dried tomato and garlic Parmesan sauce—so good, it might just lead to a proposal!
Ingredients
Units
Scale
- For the Salmon:
- 4 salmon fillets (6 oz each)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- For the Creamy Sauce:
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream (or half-and-half)
- 1/2 cup chicken broth (or vegetable broth)
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional, for spice)
- 1 tbsp fresh lemon juice
- 2 tbsp fresh basil or parsley, chopped (for garnish)
Instructions
- 1. Cook the Salmon:
- Season the salmon fillets with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the salmon for 3-4 minutes per side until golden brown and mostly cooked through. Remove and set aside.
- 2. Make the Creamy Sauce:
- In the same skillet, melt butter and sauté garlic for 30 seconds until fragrant.
- Stir in sun-dried tomatoes and cook for 1 minute.
- Pour in heavy cream, chicken broth, Parmesan, Italian seasoning, red pepper flakes, and lemon juice. Stir well.
- Simmer for 3-4 minutes until the sauce thickens slightly.
- 3. Combine & Serve:
- Return the salmon to the skillet, spooning the sauce over the fillets.
- Simmer for 2-3 more minutes until the salmon is fully cooked.
- Garnish with fresh basil or parsley and serve with rice, pasta, or roasted veggies.
Notes
- :
- Want it extra creamy? Add ¼ cup more Parmesan or heavy cream.
- Make it dairy-free: Use coconut cream and nutritional yeast instead of heavy cream and Parmesan.
- Meal prep: Store in the fridge for up to 3 days and reheat gently over low heat.
Nutrition
- Calories: 480
- Sugar: 4g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg