Marry Me Salmon

Name: Marry Me Salmon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 6 ounce salmon fillets; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon paprika; 1 tablespoon olive oil; 2 tablespoon butter; 5 garlic cloves (minced); 1/2 cup vegetable broth; 1 cup heavy cream; 1/2 cup sun-dried tomatoes (finely chopped); 1/2 cup Parmesan cheese (finely grated); 1/2 teaspoon dried thyme; 1/4 teaspoon crushed red pepper; 1 1/2 teaspoon Italian seasoning; 1 tablespoon lemon juice; 2 teaspoons lemon zest; Fresh basil (garnish)

This Marry Me Salmon features tender, flaky salmon that is simmered in a creamy sun-dried tomato sauce. It is packed with flavor, rich and savory. It comes together in under 30 minutes, making it perfect for busy weeknights or a special date night dinner. Serve it over pasta, rice or alongside an arugula salad for an easy, elegant meal everyone will love.

Prep10 min
Cook20 min
Total30 min
Makes4 servings
Calories381

Ingredients

4 servings

For the salmon:

4 6 ounce salmon fillets
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1 tablespoon olive oil

For the Marry Me Sauce:

2 tablespoon butter
5 garlic cloves (minced)
1/2 cup vegetable broth
1 cup heavy cream
1/2 cup sun-dried tomatoes (finely chopped)
1/2 cup Parmesan cheese (finely grated)
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1 1/2 teaspoon Italian seasoning
1 tablespoon lemon juice
2 teaspoons lemon zest
Fresh basil (garnish)

Method

1
Pat salmon dry using paper towels and season with salt, pepper, and paprika.
2
Heat olive oil in a large pan over medium-high heat. Add the salmon skin side up and sear 4-5 minutes per side, until lightly golden and mostly cooked through. Transfer to a plate (it will finish cooking later).
3
In the same pan, reduce the heat to medium and melt butter. Add garlic and cook for 30 seconds, until fragrant.
4
Pour in broth and scrape up any browned bits from the bottom of the pan. Stir in heavy cream, sun-dried tomatoes, Parmesan, thyme,red pepper flakes (if using), and Italian seasoning.
5
Bring the sauce to a simmer and cook 3-4 minutes, stirring, until slightly thickened. Add lemon juice and taste to adjust the seasoning.
6
Return the salmon fillets to the pan and spoon some sauce over them. Simmer for 3-4 minutes more, or until the salmon is fully cooked.
7
Sprinkle with fresh basil and serve. Enjoy!

Notes

This salmon pairs well with pasta, rice, mashed potatoes, quinoa, or a simple green salad. Oil-packed sun-dried tomatoes work best here, but dry-packed ones can also be used. Just make sure to soak them in hot water for about 10 minutes to soften, then drain and chop. If the sauce becomes too thick when it simmers, add a little broth to thin it. If it’s too thin, simmer it a little longer or stir in extra Parmesan. The salmon is done when it flakes easily with a fork. Be careful not to overcook it so it stays tender. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat over low heat on the stovetop so the sauce doesn’t separate. Add a little cream or broth if the sauce thickens after chilling.