Description
Tender pan-seared salmon fillets simmered in a rich, creamy sun-dried tomato sauce with garlic, Parmesan, herbs, and red pepper flakes. This impressive one-skillet dinner comes together in 40 minutes.
Ingredients
Scale
- 3 to 4 skinless salmon fillets
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 3/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup unsalted chicken stock
- 1/2 cup heavy cream
- 1/3 cup chopped sun-dried tomatoes
- 5 garlic cloves, minced
- 1/2 cup freshly shredded Parmesan cheese
- Fresh basil, for garnish
Instructions
- Combine the dried basil, garlic powder, onion powder, dried thyme, red pepper flakes, salt, and black pepper in a small bowl.
- Rub half of the seasoning mixture over both sides of the salmon fillets.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the salmon flesh side down and sear for about 5 minutes.
- Turn the salmon and cook the second side for about 5 minutes, then transfer the fillets to a plate.
- Reduce the heat to low and add the minced garlic and chopped sun-dried tomatoes.
- Sauté for 1 to 2 minutes. Add a small spoonful of oil from the sun-dried tomato jar, if desired.
- Pour in the chicken stock and scrape the bottom of the skillet to release the browned bits.
- Stir in the heavy cream, Parmesan cheese, and remaining seasoning mixture.
- Raise the heat to medium-low and simmer for 10 to 15 minutes, stirring often, until the sauce thickens.
- Taste the sauce and add more salt or black pepper as needed.
- Return the salmon to the skillet and spoon the sauce over each fillet.
- Cook for another 3 to 5 minutes, depending on the thickness of the fillets and preferred doneness.
- Garnish with fresh basil and serve immediately.
Notes
- Pat the salmon dry before seasoning so it develops a golden crust.
- Use freshly shredded Parmesan for the smoothest sauce.
- Keep the sauce at a gentle simmer after adding the cream and cheese.
- Use 1/4 teaspoon red pepper flakes for a milder sauce.
- Add a splash of chicken stock or cream when reheating leftovers.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 520
- Sugar: 4
- Sodium: 680
- Fat: 36
- Saturated Fat: 14
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 1
- Protein: 42
- Cholesterol: 135