Salmon with Sun-Dried Tomato Cream Sauce
Servings: 2 servings
Calories: 409kcal
A creamy, cheesy sun-dried tomato sauce that you can use with pasta and/or any protein.
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Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 2 pieces Salmon Filets
- salt and pepper
- 1 clove garlic, minced
- 4 sun-dried tomatoes, sliced
- 1/4 cup of dry white wine
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese
- 2 cups fresh spinach
Instructions
Salmon
- Season the salmon with salt and pepper to taste.
- In your cast iron skillet, heat the butter and olive oil over medium-high heat. When the butter is melted, add the salmon, skin side up and sear for about 3-4 minutes on each side until both sides are nicely browned.
- Remove the salmon and keep warm (tent with foil)
Sun-Dried Creamy Tomato Sauce
- Turn the heat of the same cast iron skillet to low and add the garlic and the sun-dried tomatoes. Sauté until just aromatic (about 30 sec to 1 min), stirring continually. Add the white wine to deglaze the pan. Let that simmer for about 5 minutes or until the liquid has reduced by half. Stirring often.
- Add the heavy cream and the cheese and stir until the cheese has melted and everything has combined. Then add the spinach and stir it into the sauce. Follow the spinach with the salmon back into the skillet and let the sauce simmer for 5 more minutes.
- Garnish with parsley or basil and more parmesan cheese (optional)
- Serve immediately
Notes
If you don't have fresh garlic you can substitute with 1 tsp of garlic powder.
Instead of dry white wine, you can use chicken broth or vegetable broth if you prefer.
Nutrition
Calories: 409kcal | Carbohydrates: 7g | Protein: 8g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 91mg | Sodium: 292mg | Potassium: 407mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3996IU | Vitamin C: 11mg | Calcium: 229mg | Iron: 1mg