Marry Me Salmon
Pan-seared salmon fillets simmered in a creamy sun-dried tomato sauce with garlic, herbs, and parmesan cheese.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Salmon Fillet (skinless and boneless) | 800 | Grams |
| Olive Oil (extra virgin) | 2 | Tbsp |
| Garlic (minced) | 4 | Clove |
| Sun-dried Tomatoes (drained and chopped) | 100 | Grams |
| Heavy Cream (whole milk based) | 250 | Milliliters |
| Chicken Broth (low sodium) | 200 | Milliliters |
| Parmesan Cheese (grated) | 100 | Grams |
| Basil (fresh, chopped) | 1 | Bunch |
| Oregano (dried) | 1 | Tsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
Instructions
- Season the salmon fillets with salt and black pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add the salmon fillets and sear for 4-5 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
- Add the chopped sun-dried tomatoes and cook for another 2 minutes.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer.
- Stir in the grated parmesan cheese, chopped basil, and dried oregano. Cook until the cheese has melted and the sauce has thickened slightly.
- Return the salmon fillets to the skillet, spooning the sauce over them. Simmer for 3-4 minutes to heat through.
- Garnish with additional fresh basil if desired and serve immediately.
Kitchen equipment
Large SkilletGrater