Marry Me Salmon
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
25 mins
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Servings
4
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Calories
707 kcal
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Course
Main Course
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Cuisine
Italian
Marry Me Salmon
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This Marry Me Salmon is as cozy and comforting as it is delicious. Tender, pan-seared salmon simmered in a sun-dried tomato sauce that's creamy and garlicky. This recipe is simple yet elegant, using pantry staples you probably already have in your kitchen. It comes together in under 30 minutes and cooks in one skillet, making cleanup a breeze! Serve it with pasta, rice, or mashed potatoes to catch every last bit of that sauce.
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Ingredients
For the salmon
- 4 salmon fillets (see note 1)
- ½ teaspoon dried Italian herbs
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon olive oil
For the sauce
- 2 tablespoon olive oil
- 1 onion finely chopped
- 6 cloves garlic
- ¼ cup white wine (see note 2)
- 1 cup vegetable broth (see note 3)
- 1 cup heavy cream
- ½ teaspoon dried Italian herbs
- ½ teaspoon salt
- ½ teaspoon red pepper flakes optional
- ½ teaspoon black pepper
- ⅔ cup sundried tomatoes roughly chopped
- ½ cup parmesan shredded (see note 4)
- ⅔ cup fresh basil leaves
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Instructions
- Season the salmon with Italian herbs, salt, and pepper.4 salmon fillets½ tsp dried Italian herbs½ tsp salt½ tsp black pepper
- Place a large non-stick frying pan/skillet over medium-high heat and add the oil.2 tbsp olive oil
- Once hot, add the salmon presentation side down and cook for 3 minutes until golden. Flip the salmon and cook for 2 minutes on the other side.
- Remove the salmon to a warm plate and gently cover with foil.
For the sauce:
- In the same pan, the salmon was cooked in (no need to wash) add the olive oil and saute the chopped onion for 5 minutes until softened.2 tbsp olive oil1 onion
- Add the chopped garlic and cook over low heat until fragrant (around 1 minute).6 cloves garlic
- Turn the heat to high and add the white wine. Simmer vigorously until it has almost evaporated.¼ cup / 60 ml white wine
- Add the broth, cream, Italian herbs, salt, red pepper flakes, black pepper, and chopped sundried tomatoes. Bring to a simmer, then cook the sauce for 5 minutes.1 cup / 240 ml vegetable broth1 cup / 240 ml heavy cream½ tsp dried Italian herbs½ tsp salt½ teaspoon red pepper flakes½ teaspoon black pepper⅔ cup / 100 g sundried tomatoes
- Sprinkle over the parmesan and stir to melt it into the sauce.½ cup / 20 g parmesan
- Add the fresh basil. Then, add the salmon fillets back to the pan. Cook for 2 minutes and serve.⅔ cup / 10 g fresh basil leaves
Notes
- You can use fresh or frozen salmon fillets for this recipe. I recommend skin-off fillets as you put them into a sauce, and the skin will end up soggy, which isn't pleasant! You want salmon fillets that are around 6oz/170g each.
- Use any dry white wine that you enjoy drinking. If you don't consume alcohol, you can just leave it out.
- I use a low sodium/reduced salt version. You can also use chicken or fish broth/stock.
- Buy a block of parmesan and grate it yourself; the difference is fantastic. Your sauce will be smooth and silky and have an incredible depth to the sauce.
Nutrition Information
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Calories
707kcal
(35%)
Carbohydrates
18g
(6%)
Protein
43g
(86%)
Fat
51g
(78%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
7g
Monounsaturated Fat
20g
Cholesterol
170mg
(57%)
Sodium
1150mg
(48%)
Potassium
1635mg
(47%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
1646IU
(33%)
Vitamin C
12mg
(13%)
Calcium
262mg
(26%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 707 kcal
% Daily Value*
| Calories | 707kcal | 35% |
| Carbohydrates | 18g | 6% |
| Protein | 43g | 86% |
| Fat | 51g | 78% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 20g | 100% |
| Cholesterol | 170mg | 57% |
| Sodium | 1150mg | 48% |
| Potassium | 1635mg | 35% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 1646IU | 33% |
| Vitamin C | 12mg | 13% |
| Calcium | 262mg | 26% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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