Description
A cozy and flavorful salmon dish with a creamy, herby sauce and sun-dried tomatoes, perfect for weeknight dinners or special occasions.
Ingredients
- 4 salmon fillets (6 oz each), skin on or off
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/2 cup sun-dried tomatoes, chopped (in oil, drained)
- 1 cup heavy cream (or full-fat coconut cream for a dairy-free option)
- 1/2 cup grated Parmesan cheese (or a plant-based alternative)
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
- Optional: red pepper flakes for a gentle kick
Instructions
- Preheat the oven to 400°F (200°C). Pat salmon fillets dry and season both sides with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear salmon, skin-side down if using skin, for 3 minutes until golden. Flip and cook the other side 1–2 minutes to set the crust. Transfer to a plate.
- Reduce heat to medium. Add a touch more oil if the pan is dry, then sauté garlic and shallot for 1–2 minutes until fragrant. Stir in chopped sun-dried tomatoes and cook 1 minute.
- Pour in the cream, stirring to combine. Add Parmesan, Dijon, lemon juice, and red pepper flakes if using. Simmer gently until slightly thickened, about 3–4 minutes.
- Stir in chopped basil and parsley, then return the salmon to the skillet, spooning sauce over each fillet.
- Transfer the skillet to the preheated oven and bake 6–8 minutes, depending on thickness, until salmon reaches an internal temperature of 125–130°F for medium-rare, or 145°F if fully cooked.
- Let rest 2 minutes, then spoon extra sauce over the salmon and serve with sides of choice.
Notes
For best results, use room-temperature salmon and avoid overcooking to ensure moistness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American