Looking for a quick, delicious meal that impresses? My Creamy Sun-Dried Tomato Salmon Recipe combines fresh salmon with rich flavors. This dish features a creamy sauce made from sun-dried tomatoes, garlic, and Parmesan cheese. Perfect for busy nights or special occasions, it’s simple yet elegant. Let’s dive into the recipe and make your dinner the talk of the table!
Ingredients
Detailed Ingredient List
– Fresh salmon fillets
– Sun-dried tomatoes
– Heavy cream
– Fresh basil
– Garlic
– Olive oil
– Seasonings: salt, pepper, lemon zest, and lemon juice
– Parmesan cheese
When you gather your ingredients for Creamy Sun-Dried Tomato Salmon, start with fresh salmon fillets. Look for fillets that are bright in color and firm to the touch. About four fillets, each weighing around six ounces, work great.
Next, grab sun-dried tomatoes. These little gems add a rich, tangy taste. Use about half a cup, chopped into smaller pieces for easy mixing.
You’ll need heavy cream too. One cup will help make the sauce creamy and rich. If you want a lighter option, you can try half-and-half, but it won’t be quite as thick.
Fresh basil brings brightness to the dish. Use a quarter cup of chopped basil. You can also swap in spinach if you want a different flavor.
Don’t forget garlic. Two cloves, minced, add a lovely depth of flavor.
For cooking, olive oil is your best friend. One tablespoon is all you need to sear the salmon perfectly.
You will also need seasonings: salt and pepper to taste, plus a teaspoon of lemon zest and a tablespoon of lemon juice. These will brighten the dish and balance the creaminess.
Lastly, grab parmesan cheese. Half a cup, grated, gives the sauce a nice, cheesy finish.
Now you have all the ingredients ready to create this tasty dish. Check out the Full Recipe for the complete cooking steps!
Step-by-Step Instructions
Preparing the Salmon
To start, season your salmon fillets with salt and pepper. Make sure to coat both sides evenly. This step adds great flavor to the fish. For perfect doneness, aim for a medium to medium-rare finish. You want the center to be just slightly pink. This keeps the salmon moist and tender.
Searing the Salmon
Next, heat your skillet over medium-high heat. Add a tablespoon of olive oil and let it warm up. Place the salmon fillets in the skillet, skin-side down. Sear for about 4-5 minutes. This creates a nice crust. Then, flip the salmon and cook for another 2-3 minutes. Remove the salmon and set it aside for now.
Creating the Creamy Sauce
In the same skillet, lower the heat to medium. Add minced garlic and sauté for about 30 seconds. This brings out the garlic’s aroma. Next, add the chopped sun-dried tomatoes and cook for 1-2 minutes. Then, pour in the heavy cream, stirring well to combine. Don’t forget to add lemon juice, lemon zest, and grated parmesan cheese. Let this mixture simmer for 3-4 minutes. Stir occasionally until the sauce thickens slightly.
Finalizing the Dish
Return the salmon to the skillet. Spoon the creamy sauce over each fillet. Cook for an additional 2 minutes. This helps the flavors meld together nicely. Just before serving, sprinkle chopped basil on top for freshness. Enjoy this creamy sun-dried tomato salmon with your favorite sides. For the full recipe, you can check the details in the article.
Tips & Tricks
Achieving the Best Texture
To prevent overcooking the salmon, watch the cooking time closely. Cook each side for about 4-5 minutes. Check for a light pink center. If you prefer it well-done, extend the time by a minute.
For the sauce, aim for a creamy consistency. Stir the mixture often as it cooks. If it gets too thick, add a splash of cream or water. This keeps it smooth and easy to pour.
Ingredient Substitutions
If you want a lighter option, use half-and-half instead of heavy cream. For cheese, try Greek yogurt for a tangy flavor. This can also save calories.
You can swap fresh basil with parsley or cilantro. Both have a nice flavor that works well. If you can’t find sun-dried tomatoes, use roasted red peppers for a different twist.
Presentation Ideas
Serve this dish with steamed veggies or a fresh salad. Green beans or asparagus pair nicely with the rich sauce. They add color and balance the meal.
When plating, place the salmon in the center. Drizzle the creamy sauce over the top. Garnish with extra basil for a pop of green. This makes the dish look as good as it tastes.
For the full recipe, check out the instructions above.
Variations
Healthy Alternatives
You can make a low-fat version of the sauce by using light cream. This will cut the calories while keeping the rich flavor. You can also substitute Greek yogurt for a tangy twist. For a grilled salmon variation, brush your fillets with olive oil and season them. Grill until they are just cooked through. Then, top them with the creamy sun-dried tomato sauce for a smoky flavor.
Flavor Enhancements
To boost the taste, try adding red pepper flakes for heat or smoked paprika for depth. Fresh thyme or oregano can also elevate the dish. If you want to add veggies, try spinach or mushrooms. Sauté them with the garlic before adding the sun-dried tomatoes. This adds color and nutrition.
Serving Suggestions
Pair the creamy sun-dried tomato salmon with a side of roasted vegetables or a fresh green salad. Quinoa or brown rice makes a great base, too. When shopping, look for fresh, wild-caught salmon. Check for bright, clear eyes and firm flesh. Always choose sun-dried tomatoes packed in oil for added flavor. For the freshest basil, buy it from a local market or grow your own at home. This way, you’ll have the best flavors right at your fingertips. For the full recipe, refer to the earlier sections.
Storage Info
Refrigeration Tips
To store leftovers properly, let the salmon cool down first. Place the salmon in an airtight container. It should last for 3-4 days in the fridge. Make sure to keep the sauce separate to retain its creaminess. If you notice any odd smells or changes in color, it’s best to toss it out.
Freezing Instructions
For freezing, wrap each salmon fillet tightly in plastic wrap. Then, place them in a freezer bag. This method keeps them fresh for up to 3 months. When ready to eat, thaw the salmon in the fridge overnight.
To reheat and keep the texture perfect, warm the salmon in a skillet over low heat. Add a splash of cream to the pan to help maintain moisture. Heat just until warm, avoiding high heat that can dry it out. Enjoy your creamy sun-dried tomato salmon even after storing!
FAQs
How long to cook salmon on the stovetop?
Cook salmon for about 4-5 minutes per side. Thicker fillets need more time. For fillets over 1 inch thick, aim for 6-8 minutes total. Always check for a nice golden crust and the fish should flake easily with a fork.
Can I use other types of fish?
Yes, you can use other firm fish like trout or tilapia. Both work well with the creamy sauce. Just adjust the cooking time based on thickness. For a leaner option, consider chicken breast, but it will change the flavor.
Is this recipe suitable for meal prep?
This recipe is great for meal prep! You can cook the salmon and sauce in advance. Store them separately in airtight containers. It stays fresh in the fridge for up to three days. Just reheat gently to avoid drying out the fish.
What should I serve with creamy sun-dried tomato salmon?
I recommend serving it with pasta, rice, or roasted veggies. A side salad with a light dressing pairs nicely too. Try garlic bread for a hearty touch. These sides balance the rich flavors of the salmon and sauce. For the full recipe, check out the complete guide.
This recipe for creamy sun-dried tomato salmon uses simple, fresh ingredients to create a delicious dish. You learned how to prepare and cook salmon, manage the creamy sauce, and explore variations and tips. Remember to maintain perfect texture and try new flavors. This dish shines with the right sides and presentation. Enjoy your cooking journey with this tasty meal!
