Description

This dish features perfectly pan-seared salmon fillets, achieving a delicate golden crust and a tender, flaky interior. Each fillet is nestled in a rich, velvety cream sauce infused with aromatic garlic, savory sun-dried tomatoes, and fresh herbs. The sauce offers a harmonious balance of creamy richness with a subtle tang from the tomatoes, complementing the mild, buttery flavor of the salmon. It is a comforting and elegant preparation, ideal for a special meal.

Ingredients

Scale

2 (6-ounce) salmon fillets, skinless
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
4 cloves garlic, minced
1/2 cup sun-dried tomatoes, oil-packed and chopped
1/2 cup chicken or vegetable broth
1 1/2 cups heavy cream
1/2 cup grated Parmesan cheese (optional)
1/4 teaspoon red pepper flakes (optional)
1/4 cup fresh parsley, chopped

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Instructions

Pat salmon fillets dry with paper towels. Season both sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Once hot, add salmon fillets and sear for 3-4 minutes per side, until golden brown and cooked through to your desired doneness. Remove salmon from the skillet and set aside.
Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
Pour in the chicken or vegetable broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2 minutes, allowing the liquid to reduce slightly.
Stir in the heavy cream, Parmesan cheese (if using), and red pepper flakes (if using). Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
Return the seared salmon fillets to the skillet, spooning the creamy sauce over them. Simmer for another 1-2 minutes to heat through.
Garnish generously with fresh chopped parsley before serving.

Notes

Ensure salmon is patted dry before searing for a better crust.

Do not overcook the salmon; it should be flaky but still moist.

Adjust the amount of red pepper flakes to your preference for a hint of warmth.

Serve immediately with pasta, rice, or a side of steamed vegetables.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Calories: 750 kcal
Fat: 60 g
Carbohydrates: 15 g
Protein: 45 g