Love Me Salmon

Fall in love with Love Me Salmon, a creamy sun-dried tomato and basil dish that’s rich, comforting, and ready in 25 minutes. Perfect for date nights or family dinners!

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 people

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

4 fillets salmon, skinless
2 teaspoons olive oil
2.5 tablespoons Creole seasoning divided
0.5 teaspoons salt
0.5 teaspoons black pepper
1 teaspoon crushed red pepper flakes divided
2 tablespoons butter
1 shallot finely chopped
4 cloves garlic, minced
1 teaspoon dried thyme
0.33 cup sun-dried tomatoes, sliced
0.5 cup chicken broth
1 cup heavy cream
0.33 cup grated Parmesan cheese
0.33 cup fresh basil leaves

Equipment

Large Nonstick Skillet
Wooden Spoon or Spatula
Measuring Spoons and Cups
Paper Towels

Method

Pat the salmon fillets dry with paper towels, brush with olive oil, and season with salt, pepper, 1 tablespoon of Creole seasoning, and half the crushed red pepper flakes. Let sit for 5 minutes.
Heat 2 tablespoons of butter in a large skillet over medium-high heat and sear the salmon fillets, cooking for 3-5 minutes per side. Transfer to a plate and set aside.
In the same skillet, add chopped shallot, minced garlic, dried thyme, remaining Creole seasoning, and crushed red pepper flakes, and cook for 30 seconds.
Stir in the sun-dried tomatoes and cook for another minute.
Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Add the heavy cream and simmer for 2 minutes until the sauce thickens.
Mix in the grated Parmesan cheese and fresh basil leaves, then return the salmon to the skillet and spoon sauce over it. Heat through for a couple of minutes before serving.

Nutrition

Calories: 450kcalCarbohydrates: 10gProtein: 28gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 110mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 4mgCalcium: 200mgIron: 1mg

Notes

For best results, use high-quality ingredients, especially the Parmesan cheese and sun-dried tomatoes. Avoid overcrowding the skillet while searing the salmon to ensure it gets crispy. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth. Consider grilling the salmon for a healthier option, or try substituting heavy cream with coconut cream for a dairy-free version.