A quick and creamy salmon dish that is sure to impress, perfect for a romantic dinner or a special occasion.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 salmon fillets, about 6 oz each
1 tbsp olive oil
2 tbsp butter
4 cloves garlic, minced
1/2 cup chicken broth
1 cup heavy cream
1/2 cup sun-dried tomatoes, chopped
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes, optional
2 tbsp fresh basil, chopped
1 tbsp lemon juice
Instructions
Pat the salmon fillets dry and season both sides with salt, black pepper, paprika, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Add the salmon and cook for about 3–4 minutes per side, until nicely browned. Remove and set aside.
Reduce the heat to medium and add the butter. Add the garlic and sauté for about 30 seconds until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
Add the heavy cream, sun-dried tomatoes, Parmesan, and red pepper flakes. Stir and simmer for 3–5 minutes, until the sauce thickens slightly.
Return the salmon to the skillet and spoon the creamy sauce over the top. Simmer gently for 2–4 minutes, or until the salmon reaches 145°F internally.
Stir in the lemon juice and fresh basil.
Serve immediately with the creamy sun-dried tomato sauce spooned over the salmon.
Notes
Serving idea: Serve with mashed potatoes, pasta, rice, or roasted vegetables to soak up the delicious sauce.