Marry Me Salmon
A romantic dish featuring salmon in a creamy garlic sauce with sun-dried tomatoes and herbs, perfect for special occasions.
Ingredients
Main Ingredients
- 4 pieces salmon fillets (skin-on or skinless) Ensure high quality salmon for best flavor.
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, chopped (oil-packed for best flavor)
- 1/4 cup heavy cream Can substitute with coconut cream for a dairy-free version.
- 1/4 cup chicken broth
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper, to taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Season the salmon fillets with salt and pepper on both sides.
- In a large oven-safe skillet, heat the olive oil over medium-high heat, then add the salmon skin-side down (if using skin-on). Sear for about 4-5 minutes, until the skin is crispy.
Make the Sauce
- Remove the salmon from the skillet and set aside on a plate.
- In the same skillet, melt the butter. Add minced garlic and sauté for 30 seconds until fragrant.
- Stir in the chopped sun-dried tomatoes, heavy cream, chicken broth, grated Parmesan, thyme, basil, salt, and pepper. Bring to a simmer and let cook for about 2-3 minutes until slightly thickened.
Bake the Salmon
- Place the seared salmon back into the skillet, spooning some of the sauce over the top.
- Transfer the skillet to the preheated oven, and bake for 10-12 minutes, or until the salmon flakes easily with a fork.
Finish and Serve
- Remove the skillet from the oven (be careful, it will be hot!). Garnish with chopped fresh parsley before serving.
- Serve the salmon with your favorite sides for a complete meal.
Notes
Leftover Marry Me Salmon can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in the oven or on a stovetop over low heat. Avoid microwaving for the best texture.