Marry Me Salmon Garlic Tomato (Printable Version)

Tender salmon in creamy garlic and sun-dried tomato sauce, ready in 30 minutes for an elegant dinner.

# What You’ll Need:

→ 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, freshly 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

# Step-by-Step Guide:

01 - Pat the salmon fillets dry with paper towels. Season both sides with salt, black pepper, and paprika. Let them sit at room temperature for 10 minutes.
02 - Heat olive oil in a large skillet over medium-high heat. Add the salmon fillets and sear for 4 to 5 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
03 - In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
04 - Add the 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 about 3 minutes.
06 - Stir in Parmesan cheese until melted and the sauce is creamy. Add Italian seasoning, red pepper flakes, salt, and black pepper to taste.
07 - Return the seared salmon fillets to the skillet, spooning sauce over the top. Simmer for 5 to 7 minutes on low heat until the salmon is heated through and the sauce thickens slightly.
08 - Garnish with fresh basil and serve immediately with rice, pasta, or roasted vegetables.

# Additional Tips::

01 -
  • It tastes like you spent hours in the kitchen when you honestly spent about half that time.
  • The creamy garlic sauce is so good you'll find yourself scraping the pan and considering it perfectly acceptable dinner behavior.
  • Salmon cooks so fast that even on your busiest nights, you can pull off something that feels genuinely special.
02 -
  • Don't skip patting the salmon dry—I learned this the hard way when my first attempt came out steamed instead of seared, and it changed my entire approach to salmon cooking.
  • Taste your sauce before the salmon goes back in; this is your only chance to adjust salt, heat, and seasoning without worrying about overcooking the fish.
03 -
  • Make the sauce ahead of time and reheat it gently just before serving; this takes the pressure off timing everything perfectly when someone's about to arrive.
  • The difference between good salmon and great salmon is often just one thing—paying attention to the moment the fillets are done instead of cooking them by the clock.
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