Creamy Sun Dried Tomato Salmon

Name: Creamy Sun Dried Tomato Salmon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound wild caught sockeye salmon fillets; 5 teaspoons olive oil; 1/2 cup diced shallots; 2 cloves grated garlic; 1/2 cup sun dried tomatoes; 2 teaspoons Italian seasoning; 1/2 teaspoon smoked paprika; 1/4 teaspoon red pepper flakes; 1/4 cup dry white wine; 3/4 cup low sodium vegetable broth; 1/3 cup cream or half and half; 1/4 cup shredded Parmesan cheese

User Reviews

4.5

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
346 kcal
Course
Main Course, Dinner
Cuisine
Italian

Creamy Sun Dried Tomato Salmon

Lindsey Herring

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Creamy Sun Dried Tomato Salmon is perfect for weeknights and fancy enough for a special occasion. It’s all made it one pan and on the table in 30 minutes!

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Ingredients

Servings

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
1/4 cup shredded Parmesan cheese

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Instructions

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.

Nutrition Information

Show Details

Calories 346kcal (17%) Carbohydrates 10g (3%) Protein 34g (68%) Fat 19g (29%) Saturated Fat 6g (30%) Polyunsaturated Fat 10g Cholesterol 89mg (30%) Sodium 214mg (9%) Fiber 2g (8%) Sugar 5g (10%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 346 kcal

% Daily Value*

Calories	346kcal	17%
Carbohydrates	10g	3%
Protein	34g	68%
Fat	19g	29%
Saturated Fat	6g	30%
Polyunsaturated Fat	10g	59%
Cholesterol	89mg	30%
Sodium	214mg	9%
Fiber	2g	8%
Sugar	5g	10%