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 mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: 30 Minutes, Dinner
Cuisine: American
Diet: Gluten Free
Servings: 4
- 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)
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.
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.
Serving: 1salmon fillet with sauce | Calories: 415kcal | Carbohydrates: 13g | Protein: 32g | Fat: 23g | Saturated Fat: 6.5g | Sodium: 780mg | Fiber: 4g | Sugar: 2g