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Salmon Skillet with Sun-Dried Tomato Cream Sauce
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5 from 24 votes

Salmon Skillet with Sun-Dried Tomato Cream Sauce

Salmon Skillet with Sun-Dried Tomato Cream Sauce is the ultimate 30 minute weeknight dinner. Serve over your grain of choice for a restaurant-quality meal the whole family will love.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: 30 Minutes, Dinner
Cuisine: American
Diet: Gluten Free
Servings: 4

Equipment

  • Large skillet

Ingredients

  • 1.25 lbs. skin-on salmon, cut into 4 fillets
  • 1 tsp. kosher salt, divided
  • 1/2 tsp. black pepper, divided
  • 1/2 cup sliced sun-dried tomatoes in oil (plus 2 Tbsp. oil from the jar)
  • 1/2 cup finely chopped shallots
  • 3 garlic cloves, minced
  • 2 to 3 handfuls fresh baby spinach
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • Fresh parsley for garnish (optional)

Instructions

  • Thoroughly dry salmon fillets with a paper towel. Season evenly with 1/2 tsp. salt and 1/4 tsp. black pepper.
  • Heat sun-dried tomato oil in a large skillet over medium. Arrange salmon, skin-side down, in pan and cook until crisp, about 4 to 5 minutes. Gently flip, and continue cooking for 2 more minutes, or until the salmon is cooked through.
    Transfer salmon to a clean plate and cover to keep warm.
  • Add shallots to pan and cook until soft, about 2 minutes. Stir in garlic and sun-dried tomatoes; cook 1 more minute, until aromatic.
    Add wine to deglaze the pan, and gently simmer until most of the alcohol evaporates, about 3 minutes. Stir in heavy cream, and bring mixture back to a gentle simmer. Stir in spinach, remaining 1/2 tsp. salt, and 1/4 tsp. black pepper; cook until spinach wilts, about 2 minutes.
  • Nestle salmon fillets back into the pan, and spoon sauce over each piece. Garnish with fresh parsley, if desired.

Notes

For serving: I love serving the salmon and sauce over orzo pasta with a side of Sautéed Broccoli.
  • Store: Refrigerate leftovers in an airtight container for 2 days.
  • Reheat: You can reheat this dish on the stove or in the microwave (I prefer the stove method). After reheating, I like to add a little lemon juice to freshen up the flavors.
    • For the stove, heat a skillet over medium-low heat. Drizzle a teaspoon of olive oil in the pan so that the salmon does not stick. After about a minute, add your salmon and sauce to the skillet and let it heat, covered, for about 5 minutes.
    • For the microwave, place your salmon and sauce on a microwave-safe plate, cover it with a paper towel, and microwave for 30 to 60 seconds. After 30 seconds, adjust the salmon and stir the sauce for even heating.

Nutrition

Serving: 1salmon fillet with sauce | Calories: 415kcal | Carbohydrates: 13g | Protein: 32g | Fat: 23g | Saturated Fat: 6.5g | Sodium: 780mg | Fiber: 4g | Sugar: 2g