Ingredients
- 4 salmon fillets (6 oz each), skin on or off
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2–3 garlic cloves, minced
- 1/3 cup sun-dried tomatoes in oil, chopped
- 1/2 cup chicken or vegetable broth
- 1 cup heavy cream (or half‑and‑half)
- 1/2 cup grated Parmesan cheese
- Pinch of crushed red pepper flakes (optional)
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Season salmon with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
- Sear salmon 4–5 minutes per side until golden and just cooked. Transfer to a plate and set aside.
- In the same pan, reduce heat to medium. Add garlic and sun-dried tomatoes; sauté 1–2 minutes until fragrant.
- Pour in broth and scrape up any browned bits from the pan.
- Add heavy cream (or half‑and‑half), Parmesan, and red pepper flakes; stir until sauce is smooth and slightly thickened.
- Return salmon to the pan, spoon sauce over the top, and simmer for 2–3 minutes to meld flavors.
- Garnish with chopped basil or parsley and serve immediately.
Notes
- Stir in fresh spinach or kale while simmering for a veggie boost.
- Finish sauce with a splash of white wine in place of some broth for extra depth.
- Use coconut cream and nutritional yeast to make it dairy-free and vegan (with a fish substitute).
- Pat salmon dry and preheat pan well for a crisper sear.
- Serve over pasta, rice, mashed potatoes, or with roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Main Course
- Method: Pan-searing & simmering
- Cuisine: American
- Diet: Hindu
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 480
- Sugar: 2g
- Sodium: 620mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 37g
- Cholesterol: 140mg
