Description

Creamy Sun-Dried Tomato Salmon is a flavorful one-pan dish featuring tender salmon fillets cooked to perfection and smothered in a rich garlic cream sauce with tangy sun-dried tomatoes, Parmesan cheese, and fresh spinach. This elegant yet easy-to-make dinner pairs beautifully with rice, mashed potatoes, or crusty bread to soak up the luscious sauce, making it perfect for busy weeknights or special occasions.

Ingredients

Salmon

4 salmon fillets, about 6 ounces each
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper

Sauce

1 tablespoon butter
4 cloves garlic, minced
1/2 cup sun-dried tomatoes, drained and chopped
1 cup heavy cream
1/2 cup chicken broth or vegetable broth
1/2 cup freshly grated Parmesan cheese
2 cups fresh baby spinach
1 teaspoon Italian seasoning
1 tablespoon fresh lemon juice

Garnish

Fresh basil or parsley, for garnish

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Instructions

Prepare the Salmon: Pat the salmon fillets dry using paper towels to ensure a good sear. Season both sides evenly with paprika, salt, and black pepper to enhance flavor.
Sear the Salmon: Heat the olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down (if skin-on) and cook for 4–5 minutes until a golden crust forms. Flip and cook the other side for 3–4 minutes, adjusting the time depending on fillet thickness. Remove the salmon and set aside on a plate.
Create the Sauce Base: Reduce the heat to medium and add butter to the same skillet. Once melted, add minced garlic and sauté for about 30 seconds until fragrant, ensuring it doesn’t burn.
Incorporate Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for 1–2 minutes to release their flavor into the butter and garlic mixture.
Add Liquids and Seasoning: Pour in the chicken or vegetable broth and heavy cream, stirring thoroughly to combine. Sprinkle in the Italian seasoning and bring the mixture to a gentle simmer to meld flavors and begin thickening the sauce.
Melt the Cheese: Add the freshly grated Parmesan cheese and continue stirring until it melts completely and the sauce thickens to a creamy consistency.
Wilt the Spinach: Add fresh baby spinach to the sauce and cook for 1–2 minutes until the spinach is just wilted. Stir in fresh lemon juice to brighten the flavors.
Finish Cooking the Salmon in Sauce: Return the salmon fillets to the skillet, spooning the cream sauce over each piece. Simmer gently for 2–4 minutes until the salmon reaches an internal temperature of 145°F (63°C), indicating it is fully cooked but still moist and flaky.
Garnish and Serve: Sprinkle fresh basil or parsley on top for a pop of color and fresh herbal flavor. Serve immediately alongside your favorite sides to enjoy the rich, creamy sauce.

Notes

Don’t overcook the salmon: Cooking time varies based on fillet thickness. Use a thermometer to check for an internal temperature of 145°F (63°C) for perfect doneness.
Use oil-packed sun-dried tomatoes: Drain thoroughly before chopping to prevent the sauce from becoming overly oily.
Adjust sauce consistency: If the sauce becomes too thick, add a splash of broth to loosen it.
Make it dairy-free: Substitute heavy cream with plant-based cream alternatives and omit Parmesan. Adjust seasoning to maintain richness.
Add vegetables: Consider adding mushrooms, asparagus, or roasted red peppers for extra flavor and nutrition.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat to avoid drying out the salmon.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course, Dinner, Seafood
Method: Stovetop
Cuisine: Mediterranean-Inspired, Italian-Inspired