Marry Me Salmon with Sun-Dried Tomato Cream Sauce (Print version)

Tender salmon fillets in a garlicky sun-dried tomato Parmesan cream sauce, ready in about 35 minutes.

# Ingredients:

For the salmon

01 - 4 (6 oz / 170 g) salmon fillets, skin-on or skinless
02 - 1 teaspoon kosher salt, divided
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon sweet paprika
05 - 1/2 teaspoon Italian seasoning
06 - 1 tablespoon oil from the sun-dried tomato jar
07 - 1 tablespoon olive oil

For the sun-dried tomato cream sauce

08 - 1 tablespoon unsalted butter
09 - 1 small shallot, finely chopped
10 - 3 cloves garlic, minced
11 - 2 tablespoons tomato paste
12 - 1/2 cup (70 g) oil-packed sun-dried tomatoes, drained and chopped
13 - 1/4 teaspoon red pepper flakes, optional
14 - 1/2 cup (120 ml) low-sodium chicken broth or vegetable broth
15 - 1 cup (240 ml) heavy cream
16 - 3/4 cup (75 g) freshly grated Parmesan cheese
17 - 1 tablespoon fresh lemon juice
18 - 1/4 cup thinly sliced fresh basil

# Instructions:

01 - Pat the salmon very dry. Season both sides with 3/4 teaspoon salt, black pepper, paprika, and Italian seasoning.
02 - Heat the sun-dried tomato oil and olive oil in a large skillet over medium-high heat. Add salmon presentation-side down and cook for 3-4 minutes, then flip and cook 2-3 minutes more until almost cooked through. Transfer to a plate.
03 - Reduce heat to medium. Add butter and shallot to the skillet and cook for 1-2 minutes until softened. Stir in garlic, tomato paste, sun-dried tomatoes, and red pepper flakes for about 1 minute.
04 - Pour in the broth and scrape up the browned bits. Stir in the heavy cream and simmer gently for 3-4 minutes until slightly thickened.
05 - Lower the heat. Stir in the Parmesan a handful at a time until smooth. Taste and add the remaining salt only if needed.
06 - Return the salmon to the skillet and spoon sauce over the fillets. Warm gently for 2-3 minutes, then finish with lemon juice and basil. Serve right away.

# Good to know:

01 - Serve with pasta, rice, mashed potatoes, or crusty bread.
02 - Best eaten the day it is cooked, but leftovers keep for up to 2 days.

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