Marry Me Salmon Quick Dinner (Print)

Tender salmon fillets in a rich garlic and sun-dried tomato cream sauce for a cozy dinner.

# Components:

→ Salmon

01 - 2 skinless salmon fillets
02 - 2 tablespoons olive oil
03 - Salt to taste
04 - Black pepper to taste
05 - 1/2 teaspoon paprika

→ Creamy Sauce

06 - 4 cloves garlic, minced
07 - 1/2 cup sun-dried tomatoes, drained and sliced
08 - 1 cup chicken broth
09 - 1 cup heavy cream
10 - 1/4 cup grated Parmesan cheese
11 - 1 teaspoon Italian seasoning
12 - 1/4 teaspoon red pepper flakes
13 - Salt and black pepper to taste

→ Garnish

14 - 1/4 cup fresh basil, chopped

# Directions:

01 - Pat salmon fillets dry with paper towels. Season both sides with salt, black pepper, and paprika. Allow to rest at room temperature for 10 minutes.
02 - Heat olive oil in a large skillet over medium-high heat. Add salmon fillets and sear for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate.
03 - In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
04 - Add sun-dried tomatoes and cook for 2 minutes, stirring frequently.
05 - Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer and cook for 3 minutes.
06 - Stir in Parmesan cheese until melted and creamy. Add Italian seasoning, red pepper flakes, salt, and black pepper to taste.
07 - Return seared salmon to the skillet, spooning sauce over the fillets. Simmer on low heat for 5 to 7 minutes until salmon is heated through and sauce thickens slightly.
08 - Garnish with fresh basil and serve immediately with rice, pasta, or roasted vegetables.

# Expert Advice:

01 -
  • It tastes restaurant-worthy but takes barely thirty minutes from start to plate.
  • The creamy sauce feels indulgent without requiring any complicated techniques or skills.
  • It works equally well for impressing someone or just treating yourself on a quiet evening.
02 -
  • Never skip patting the salmon dry—moisture is the enemy of a good sear and will make the fillet steam instead of developing that golden crust.
  • The salmon continues cooking after you remove it, so pulling it from the pan when it's just barely cooked through prevents it from becoming dry once it returns to the sauce.
  • If your sauce seems too thin after adding the Parmesan, simply let it simmer a minute or two longer; it will thicken as the cream reduces slightly.
03 -
  • If sun-dried tomatoes packed in oil are available, use them and drain well—the oil they're packed in adds subtle richness to your sauce.
  • Resist the urge to move the salmon around while it sears; let it sit undisturbed so it develops that gorgeous golden crust instead of just turning opaque.
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