Salmon in Creamy Sun Dried Tomato Sauce
Salmon fillets are pan-seared to caramelized perfection and served with a creamy sauce made from sun-dried tomatoes, garlic, Parmesan cheese, and Italian herbs. The sauce thickens after simmering with chicken broth and cream, creating a rich complement to the tender fish. This recipe balances savory, tangy, and slightly sweet flavors thanks to the honey butter glaze on the salmon and the bright acidity from the sun-dried tomatoes. It works well alongside mild sides like rice pilaf and salad, making it a satisfying main course.
Ingredients
- 4 salmon skin removed, fillets
- salt to taste
- black pepper to taste
- 2 tablespoons butter
- 2 tablespoons honey
- 3 teaspoons garlic minced
- 2 teaspoons Italian seasoning blend or combination or dried thyme, basil, oregano and parsley
- ½ cup sun-dried tomatoes they come in a jar packed with oil, be sure to drain excess oil, julienned
- 1 cup chicken broth
- ½ cup half and half OR heavy cream (use heavy cream for a thicker, creamier sauce!)
- ⅔ cup Parmesan Cheese
- Parmesan Cheese optional, grated parmesan, fresh herbs, cracked, for topping
- herbs
- black pepper
Instructions
- Season salmon with salt and pepper to taste on both sides. Melt butter in a large skillet over medium heat. Once melted stir in honey. Add salmon to pan and cook 4-6 minutes on each side until caramelized around the edges and cooked through the center. Transfer to a plate and cover to keep warm.
- Add garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half or heavy cream, and 2/3 cup parmesan cheese to pan and stir to combine. Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).
- Return salmon to the pan and spoon the sauce over the salmon. Top with cracked black pepper, grated parmesan cheese, fresh herbs if desired, and serve.
Notes
- Drain sun-dried tomatoes well to avoid excess oil thinning the sauce.
- Adjust cream type based on desired sauce thickness—heavy cream gives a richer texture than half and half.
- Serve with rice pilaf and salad as suggested for a balanced meal.
Nutrition Information
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 424
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 20g | 7% |
| Protein | 43g | 86% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 117mg | 39% |
| Sodium | 612mg | 26% |
| Potassium | 1430mg | 30% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 439IU | 9% |
| Vitamin C | 11mg | 12% |
| Calcium | 281mg | 28% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.