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
- 4 6-oz. skin-on salmon fillets
- 1 tsp. kosher salt divided
- ¾ tsp. black pepper divided
- ½ cup sliced sun-dried tomatoes plus 2 Tbsp. oil from jar
- ½ cup finely chopped shallots
- 3 garlic cloves minced
- 4 cups packed fresh spinach
- ½ cup dry white wine
- ½ cup heavy cream
- Fresh parsley for garnish
- Cooked orzo for serving
Thoroughly dry salmon fillets with a paper towel. Season flesh with ½ tsp. of the salt and ¼ tsp. black pepper.
Heat sun-dried tomato oil in a large skillet over medium-high. Cook salmon, skin-side down, until skin is crispy and easily pulls away from pan, about 5 to 6 minutes. Flip, and cook until flesh is golden, about 2 to 3 minutes for medium-rare. Transfer to a plate and cover to keep warm.
Reduce heat to medium and add shallots. Cook 3 minutes, until softened. Add sun-dried tomatoes and garlic; cook 1 minute, stirring often. Add spinach; cook 1 to 2 minutes, stirring frequently, until wilted. Season with remaining ½ tsp. salt and ½ tsp. black pepper.
Add wine and cook 2 to 3 minutes, until most of the alcohol has evaporated. Stir in cream, and add salmon fillets back to skillet. Spoon sauce over fish, and garnish with fresh parsley. serve over grain of choice.
Serving: 1g | Calories: 415kcal | Carbohydrates: 13g | Protein: 32g | Fat: 23g | Saturated Fat: 6.5g | Sodium: 780mg | Fiber: 4g | Sugar: 2g