Ingredients
Scale
- 4 salmon fillets (skin-on or skinless according to preference)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Fresh basil leaves, chopped (for garnish)
- Salt and freshly ground black pepper to taste
- Optional: crushed red pepper flakes for a spicy kick
Instructions
- Preparing the Salmon: Season the salmon fillets with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium-high heat, then cook the salmon skin-side down for 4-5 minutes per side until golden and cooked through. Remove and set aside.
- Creating the Creamy Sauce: In the same skillet, sauté minced garlic for 30 seconds until fragrant. Add chopped sun-dried tomatoes and cook for 1 minute. Pour in heavy cream, bring to a gentle simmer. Stir in Parmesan cheese until the sauce is smooth. Season with salt, pepper, and red pepper flakes if using.
- Finishing the Dish: Return salmon to the skillet, spoon sauce over the fillets, and simmer for 2-3 minutes. Garnish with chopped basil and serve hot, pairing with sides like roasted vegetables or garlic mashed potatoes.
Notes
- Store leftovers separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet, adding a splash of cream or broth to loosen the sauce.
- For a gluten-free option, use gluten-free Parmesan or omit. For extra spice, add crushed red pepper flakes during cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Italian-American
- Diet: Gluten-Free, Nut-Free
Nutrition
- Serving Size: 1 fillet
- Calories: 480 kcal Kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 120 mg
