Marry Me Salmon Dinner (Print View)

Tender salmon in a creamy garlic and sun-dried tomato sauce, perfect for a cozy dinner.

# What You’ll Need:

→ Salmon

01 - 2 skinless salmon fillets
02 - 2 tablespoons olive oil
03 - Salt to taste
04 - Black pepper to taste
05 - 1/2 teaspoon paprika

→ Creamy Sauce

06 - 4 cloves garlic, minced
07 - 1/2 cup sun-dried tomatoes, drained and sliced
08 - 1 cup chicken broth or vegetable broth
09 - 1 cup heavy cream or coconut cream
10 - 1/4 cup grated Parmesan cheese or nutritional yeast
11 - 1 teaspoon Italian seasoning
12 - 1/4 teaspoon red pepper flakes
13 - Salt and black pepper to taste

→ Garnish

14 - 1/4 cup fresh basil, chopped

# Method:

01 - Pat salmon fillets dry with paper towels. Season both sides with salt, black pepper, and paprika. Allow fillets to sit at room temperature for 10 minutes.
02 - Heat olive oil in a large skillet over medium-high heat. Add salmon fillets and sear for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.
03 - In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
04 - Add sun-dried tomatoes to the skillet and cook for 2 minutes, stirring frequently.
05 - Pour chicken broth and heavy cream into the skillet, stirring to combine. Bring to a gentle simmer and cook for 3 minutes.
06 - Stir in Parmesan cheese until melted and creamy. Add Italian seasoning, red pepper flakes, salt, and black pepper to taste.
07 - Return seared salmon fillets to the skillet, spooning sauce over the top. Simmer for 5 to 7 minutes on low heat until salmon is heated through and sauce thickens slightly.
08 - Garnish with fresh basil and serve immediately with rice, pasta, or roasted vegetables.

# Expert Advice:

01 -
  • It tastes like you spent hours planning when you really just grabbed what was in the pantry.
  • The creamy sauce does all the heavy lifting—the salmon just gets to be beautiful and tender in it.
  • You can have this on the table in less time than it takes to order delivery.
02 -
  • Don't overcook the salmon—it keeps cooking even after you pull it from the pan, so pull it when it still looks slightly underdone in the thickest part.
  • If you use sun-dried tomatoes packed in oil, drain them really well or your sauce will separate and look broken.
  • The sauce will thicken as it cools, so if it seems a little loose at the stove, trust that it will set up beautifully on the plate.
03 -
  • If your cream looks like it's breaking or getting grainy, lower the heat immediately and stop stirring so aggressively—let it relax back into silk on its own.
  • Room temperature salmon cooks more evenly than cold salmon straight from the fridge, so give yourself those ten minutes of prep time and actually use them.
Go Back