Ingredients
- 4 fillets salmon (≈6 oz each), skin-on preferred
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 1 tbsp olive oil
- 1 tsp sun-dried tomato oil
- 3 cloves garlic, minced
- 0.25–0.5 tsp red pepper flakes
- 1 tsp Italian seasoning
- 1 tbsp tomato paste
- 0.5 cup low-sodium stock (chicken or vegetable)
- 0.75 cup heavy cream or half-and-half
- 0.5 cup very finely grated Parmesan
- 0.33 cup sun-dried tomatoes, finely chopped
- 1–2 tsp lemon juice, to taste
- 0.25 cup fresh basil, sliced
Equipment
- 12-inch skillet
- Instant-read thermometer
- Wooden spoon or spatula
- knife and cutting board
- mixing bowl
Method
- Season salmon with salt, pepper, and paprika.
- Heat olive oil and sun-dried tomato oil in skillet over medium-high. Sear salmon skin-side down 4–5 minutes; flip 1–2 minutes more until 125–130°F (or 145°F if preferred). Transfer to plate.
- Lower heat. Sauté garlic, red pepper flakes, and Italian seasoning for 30 seconds.
- Stir in tomato paste 30 seconds. Add stock and cream; simmer 1–2 minutes.
- Add Parmesan and sun-dried tomatoes; simmer until sauce thickens to spoon-coating consistency.
- Add lemon juice to taste. Return salmon to pan; spoon sauce over 30–60 seconds. Top with basil and serve.
Nutrition
Calories: 420kcalCarbohydrates: 7gProtein: 33gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 105mgSodium: 540mgPotassium: 720mgFiber: 1gSugar: 2gVitamin A: 900IUVitamin C: 5mgCalcium: 220mgIron: 2mg
Notes
GF: Use GF stock and Parmesan verified GF. DF: Use coconut cream + dairy-free Parmesan-style shreds. Baked Healthy: Bake at 400°F/205°C for 10–12 minutes; whisk ½ cup Greek yogurt into warm sauce off heat. Equipment: 12-inch skillet, instant-read thermometer. Alternate Methods: Air Fryer 390°F for 7–9 minutes; Oven finish sear 2 min/side, then 400°F for 5–7 minutes in pan.
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