Ingredients
- 4 salmon fillets (skin-on or skinless)
- 2 tbsp olive oil
- Salt & black pepper, to taste
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- ½ cup chicken or vegetable broth
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- Fresh basil or parsley, for garnish
Instructions
- Pat salmon dry, season with salt & pepper. Heat olive oil in skillet and sear salmon 3–4 minutes per side until golden. Remove and set aside.
- In the same skillet, sauté garlic and sun-dried tomatoes for 1–2 minutes. Stir in cream, broth, Parmesan, Italian seasoning, and red pepper flakes. Simmer until slightly thickened.
- Nestle salmon fillets back into sauce. Simmer gently 3–4 minutes until cooked through and flavors combine.
- Garnish with fresh basil or parsley. Serve hot over pasta, rice, or mashed potatoes.
Notes
Don’t overcook salmon for the best texture. For a lighter version, use half-and-half instead of heavy cream. Pair with crusty bread to soak up that dreamy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Seafood
- Diet: Paleo