Description
A rich and elegant skillet salmon recipe featuring tender seared salmon fillets in a creamy Parmesan sauce with sun-dried tomatoes, spinach, and herbs.
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/3 cup sun-dried tomatoes, chopped
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups fresh spinach
- 1 tablespoon fresh basil or parsley, chopped
Instructions
- Pat salmon fillets dry and season with salt, pepper, and garlic powder.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Cook salmon skin-side down for 4–5 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, sauté garlic for about 30 seconds until fragrant.
- Pour in chicken broth and simmer for 1 minute while scraping up browned bits from the pan.
- Stir in heavy cream, Parmesan cheese, sun-dried tomatoes, Italian seasoning, and red pepper flakes.
- Simmer gently until the sauce thickens slightly.
- Add spinach and cook until wilted.
- Return salmon to the skillet and spoon sauce over the fillets.
- Cook for another 2–3 minutes, then garnish with fresh basil or parsley before serving.
Notes
- Use thawed and well-dried salmon for best searing results.
- Half-and-half can replace some heavy cream for a lighter sauce.
- Add mushrooms or asparagus for extra vegetables.
- Increase red pepper flakes for more heat.
- Serve with pasta, rice, mashed potatoes, or roasted vegetables.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 125 mg
