Ingredients
Scale
- 4 salmon fillets (skin-on or skinless)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream or coconut milk for a dairy-free option
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Season the salmon fillets with salt, pepper, and Italian seasoning. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the salmon for 3-4 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, add remaining olive oil. Sauté minced garlic until fragrant, about 30 seconds. Add chopped sun-dried tomatoes and cook for 2 minutes.
- Pour in heavy cream, stirring to combine. Bring to a gentle simmer. Add Parmesan cheese and red pepper flakes if desired. Stir until the sauce thickens slightly, about 3-4 minutes. Season with salt and pepper.
- Return salmon fillets to the skillet, spooning sauce over the top. Cover and cook for an additional 3-4 minutes until the salmon is cooked through.
- Remove from heat and garnish with fresh basil or parsley. Serve immediately with pasta, rice, or crusty bread.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently, adding a splash of cream or broth to maintain the sauce’s creaminess.
- For a dairy-free version, substitute heavy cream with coconut milk or cashew cream.
- This dish pairs well with cooked pasta, rice, roasted vegetables, or a fresh green salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing, Sautéing, Simmering
- Cuisine: Italian-inspired
- Diet: Low-Carb, Gluten-Free
Nutrition
- Serving Size: 1 fillet (about 6 oz)
- Calories: 420 kcal Kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg