Marry Me Salmon
Wow your guests with "Marry Me Salmon", a melt-in-your-mouth salmon dish with a luscious sun-dried tomato sauce that's bursting with rich, savory flavor.
Ingredients
For the Salmon:
- 3 Salmon Fillets Without Skin
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Unsalted Butter
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
For the Sauce:
- 4 Garlic Cloves
- 100 g Baby Spinach
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 teaspoon Italian Seasoning
- 50 g Sun-Dried Tomatoes
- 100 g Cherry Tomatoes
- 120 ml Heavy Cream
- 150 ml Chicken Stock Low Sodium
- 40 g Grated Parmesan Cheese
Instructions
- Season the salmon fillets with salt and pepper on both sides.
- In a large skillet, heat extra virgin olive oil and butter over medium-high heat.
- Add the salmon fillets to the skillet, cooking for about 2 minutes on both sides. Remove the salmon from the skillet and set aside.
- In the same skillet, add minced garlic and cook for about 30 seconds until fragrant.
- Add baby spinach and season with salt and pepper. Cook until wilted.
- Stir in sun-dried tomatoes, cherry tomatoes, and Italian seasoning. Cook for another 1- 2 minutes until the tomatoes soften slightly.
- Pour in heavy cream and chicken stock. Bring to a gentle simmer and let the sauce reduce for about 1-2 minutes.
- Stir in the grated Parmesan cheese until melted and combined.
- Return the cooked salmon fillets to the skillet, spooning. Let them warm through for another 1-2 minutes.
- Enjoy hot with your favorite sides like crusty bread or roasted potatoes!
Notes
Use a big enough pan: You want room to cook the salmon and make the sauce in the same pan. Less cleanup and everything picks up all those good flavors from the salmon.
Get a good sear on the salmon: Don’t move the salmon around too much while it’s cooking. Let it sit and develop a nice golden crust before flipping. It adds so much flavor!
Don’t overcook the salmon: It keeps cooking a little even after you take it off the heat. As soon as it flakes easily with a fork, it’s done!
Don’t rush the sauce: Letting it simmer for a few minutes helps it thicken and brings all the flavors together. The Parmesan melts into it, making it creamy and rich.
Sun-dried tomatoes add a punch: They have a deep, slightly tangy taste that makes the sauce extra special. I like to slice them up so they mix in better.
Taste the sauce before serving: The Parmesan adds saltiness, so I wait until the end to see if it needs anything extra.
Nutrition
Calories: 593kcal | Carbohydrates: 18g | Protein: 44g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 162mg | Sodium: 1022mg | Potassium: 1810mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4341IU | Vitamin C: 25mg | Calcium: 242mg | Iron: 5mg