Creamy Marry Me Salmon
This Creamy Marry Me Salmon is a one-pan salmon dinner with baby spinach, sun-dried tomatoes, cherry tomatoes, and a creamy Parmesan sauce. Ready in under 20 minutes, it is easy enough for weeknights but special enough for date night.
Ingredients
For the Salmon
- 3 salmon fillets skin removed, 6–8 oz (170–225 g) each
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For the Sauce
- 4 cloves garlic minced
- 100 g baby spinach
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- 50 g sun-dried tomatoes chopped
- 100 g cherry tomatoes halved
- 120 ml heavy cream
- 150 ml low-sodium chicken broth
- 40 g Parmesan cheese grated
Instructions
- Season the salmon fillets with ¼ teaspoon salt and ⅛ teaspoon black pepper on both sides.
- Heat 1 tablespoon extra virgin olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat. Add the salmon fillets and cook for about 2 minutes on each side. Remove the salmon from the skillet and set aside.
- Add 4 minced garlic cloves to the same skillet and cook for about 30 seconds until fragrant. Add 3.5 ounces (100 g) baby spinach, the remaining ¼ teaspoon salt, and the remaining ⅛ teaspoon black pepper. Cook until the spinach wilts.
- Stir in ⅓ cup (50 g) chopped sun-dried tomatoes, 1 cup (100 g) halved cherry tomatoes, and 1 teaspoon Italian seasoning. Cook for 1–2 minutes until the tomatoes soften slightly.
- Pour in ½ cup (120 ml) heavy cream and ⅔ cup (150 ml) low-sodium chicken broth. Bring to a gentle simmer and cook for 1–2 minutes. Stir in ½ cup (40 g) grated Parmesan cheese until melted and combined.
- Return the salmon fillets to the skillet and spoon the sauce over the top. Cook for another 1–2 minutes until warmed through.
- Serve immediately.
Notes
Pat the Salmon Dry: I like to pat the salmon dry before seasoning because it helps the fillets get a better golden crust in the skillet.
Use Fresh Parmesan: I prefer freshly grated Parmesan because it melts into the sauce more smoothly and gives the cream sauce a better texture.
Keep the Heat Gentle: Once the cream and Parmesan go in, I keep the sauce at a gentle simmer so it stays smooth and does not separate.
Storage: I store leftovers in an airtight container in the refrigerator for up to 2 days and reheat them gently over low heat.
Nutrition
Calories: 578kcal | Carbohydrates: 16g | Protein: 45g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 158mg | Sodium: 945mg | Potassium: 1787mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4328IU | Vitamin C: 25mg | Calcium: 283mg | Iron: 5mg
