Description
A rich and flavorful ‘Marry Me Salmon’ recipe featuring pan-seared salmon fillets in a creamy sun-dried tomato and spinach sauce, garnished with fresh basil and served with lemon wedges. This dish offers a perfect balance of savory creaminess and light freshness, ideal for an impressive yet easy weeknight dinner.
Ingredients
Scale
Salmon
- 4 salmon fillets (about 6 ounces each), skin-on or skinless
- Salt and black pepper to taste
- 2 tablespoons olive oil
Sauce
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 2 cups fresh spinach leaves
- 1 tablespoon chopped fresh basil leaves
- Lemon wedges, for serving (optional)
Instructions
- Season the salmon: Season the salmon fillets on both sides with salt and black pepper to prepare for cooking.
- Sear the salmon: Heat the olive oil in a large skillet over medium-high heat. Add the salmon fillets, skin-side down if using skin-on salmon. Cook for 4-5 minutes, then flip and cook for another 4 minutes or until the salmon is cooked through and easily flakes with a fork. Remove salmon from skillet and set aside.
- Sauté garlic and spice: Reduce the skillet heat to medium. Add minced garlic and red pepper flakes to the skillet and sauté for about 1 minute until fragrant but not browned.
- Simmer cream mixture: Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture simmer gently for 2-3 minutes to meld flavors.
- Add tomatoes and cheese: Stir in the chopped sun-dried tomatoes and grated Parmesan cheese. Continue stirring until the cheese melts and the sauce becomes creamy. Add the lemon juice and stir again to brighten the sauce.
- Wilt spinach: Add fresh spinach leaves to the sauce, stirring until the spinach wilts down, about 1-2 minutes.
- Combine salmon and sauce: Nestle the salmon fillets back into the skillet in the creamy sauce. Spoon sauce over the fillets to coat them well. Allow the salmon to warm through for another 2-3 minutes.
- Garnish and serve: Garnish the dish with chopped fresh basil leaves. Serve immediately with optional lemon wedges for an added zesty flavor.
Notes
- Use skin-on salmon for crispier texture or skinless for easier eating.
- Adjust red pepper flakes for desired heat level.
- Sun-dried tomatoes can be oil-packed or dry; if dry, rehydrate in warm water before chopping.
- Serve with crusty bread or over pasta or rice for a complete meal.
- Can substitute chicken broth with vegetable broth for a lighter flavor.
