Description
A luscious baked salmon dish with a creamy, sun-dried tomato and herb sauce that’s so decadent it might inspire a proposal.
Ingredients
- 4 salmon fillets (6 oz each)
- Salt and pepper, to taste
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup heavy cream
- 1/4 cup chicken or vegetable broth
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh basil, chopped
- 1 tbsp lemon juice
Instructions
- Preheat oven to 400°F (200°C).
- Season salmon fillets with salt and pepper.
- Heat olive oil in oven-safe skillet over medium-high heat; sear salmon 2-3 minutes per side until lightly golden.
- Remove salmon and set aside.
- In the same skillet, lower heat to medium; add garlic and sauté until fragrant (about 30 seconds).
- Add sun‑dried tomatoes, cream, broth, Parmesan, Italian seasoning, and red pepper flakes; stir to combine.
- Bring sauce to a gentle simmer, then stir in basil and lemon juice.
- Return salmon to skillet, spoon sauce over fillets.
- Transfer skillet to oven and bake 8-10 minutes, until salmon is cooked through.
- Serve salmon with spoonfuls of the creamy sauce over each fillet.
Notes
- Use an oven-safe skillet (like cast iron) for easy searing and baking.
- Adjust red pepper flakes for desired heat level.
- For a lighter version, substitute half-and-half for heavy cream.
- Leftover sauce makes a delicious pasta topping.