DisclaimerTerms Of UseGDPR PolicyCookie Policy

recipetorch

Creamy Sun-Dried Tomato Salmon Flavorful Dinner Delight

by
To make a delicious creamy sun-dried tomato salmon, start by gathering your ingredients. Here’s what you need: - Salmon Fillets - 4 salmon fillets (6 oz each) - Cream and Dairy Components - 1 cup heavy cream - Aromatics and Seasoning - 3 cloves garlic, minced - 1/2 cup sun-dried tomatoes, finely chopped - 1 tablespoon olive oil - 1 teaspoon Italian seasoning - Salt and black pepper to taste - Vegetables - 1/2 cup fresh spinach, chopped - Fresh basil leaves for garnish Having these ingredients ready will make cooking smooth and fun. Each part brings its own flavor. The salmon is rich and tender, while the sun-dried tomatoes add a sweet touch. The garlic gives a nice aroma, and the spinach adds color and nutrients. Don't forget the heavy cream, which creates that lovely creamy sauce! {{ingredient_image_2}} Start by seasoning each salmon fillet with salt, black pepper, and Italian seasoning. Make sure to coat both sides well. Let them sit for a few minutes to soak up the flavors. This step is key for taste. Heat olive oil in a large skillet over medium-high heat. Wait until the oil shimmers. Then, place the salmon fillets in the skillet, skin-side down. Cook for about 4-5 minutes on each side. The salmon should turn golden brown and flake easily with a fork. Once done, take the salmon out and set it aside on a plate. In the same skillet, lower the heat to medium. Add minced garlic and sauté for about 1 minute. Watch for the garlic to turn fragrant and slightly golden. Avoid burning it, as burnt garlic can ruin the sauce. Now, stir in the finely chopped sun-dried tomatoes. Cook them for an additional 2 minutes. This will help bring out their natural sweetness. Next, gradually pour in the heavy cream, stirring well. Bring the sauce to a gentle simmer. Finally, add the chopped spinach and mix until it wilts. The sauce will thicken slightly. Gently return the seared salmon fillets to the skillet. Spoon the creamy sauce over each piece. Let it simmer together for 2-3 minutes. This step helps all the flavors blend beautifully. Carefully plate the salmon fillets along with the rich creamy sauce. Finish the dish with fresh basil leaves on top. This adds a pop of color and fresh flavor to your meal. To cook salmon just right, here are my best tips: - Choose Fresh Fillets: Look for bright color and no strong smell. - Season Well: Use salt, black pepper, and Italian seasoning generously. - Preheat the Pan: Make sure the skillet is hot before adding the salmon. - Don’t Overcrowd the Pan: Give each fillet space to cook evenly. - Watch the Time: Cook for 4-5 minutes per side. The salmon should flake easily. You can change this recipe to fit your taste. Consider these options: - Add Lemon Zest: Brighten your dish with fresh lemon zest. - Use Different Herbs: Try dill or thyme for a new flavor. - Incorporate Cheese: A sprinkle of parmesan can add richness. - Mix in Other Veggies: Peas or mushrooms can offer a nice twist. Having the right tools makes cooking easier. Here’s what you need: - Large Skillet: For searing and making the sauce. - Fish Spatula: To flip the salmon without breaking it. - Sharp Knife: For chopping garlic and sun-dried tomatoes easily. - Measuring Cups and Spoons: Get the right amounts for your sauce. - Serving Plates: To present your delicious meal beautifully. Pro Tips Perfectly Cooked Salmon: To achieve the ideal doneness, cook salmon until it reaches an internal temperature of 145°F. This ensures it remains moist and flaky. Enhancing Flavor: For an extra layer of flavor, consider adding a splash of white wine to the sauce after sautéing the garlic and before adding the cream. Choosing Sun-Dried Tomatoes: Opt for sun-dried tomatoes packed in oil for a richer flavor, or use dry ones but soak them in warm water for 15 minutes before chopping. Spinach Tips: If you want to add more nutrients, consider mixing in other leafy greens like kale or arugula, which will also add a nice texture to the dish. {{image_4}} You can easily swap some ingredients to fit your taste. For the heavy cream, use half-and-half or coconut cream for a lighter alternative. If you want a kick, add a pinch of red pepper flakes. Instead of sun-dried tomatoes, you could use roasted red peppers for a different flavor. If you don’t have fresh spinach, try baby kale or arugula. They will taste great too! If salmon isn't your thing, you can use chicken breast or shrimp. For chicken, cook it until it reaches a safe internal temperature of 165°F. Shrimp cooks fast, so add it towards the end of the sauce cooking time. Tofu is a great plant-based option. Just ensure it’s pressed and cut into cubes to absorb the flavors well. This creamy sun-dried tomato salmon pairs well with many sides. Serve it over pasta for a hearty meal or with rice for a lighter option. Pair it with roasted vegetables, like asparagus or zucchini, to add color and crunch. A fresh salad with lemon vinaigrette is perfect for a refreshing contrast. Don't forget some crusty bread to soak up that delicious sauce! To store leftover salmon, let it cool first. Place it in an airtight container. Cover it tightly to keep it fresh. You can store it in the fridge for up to three days. Always label the container with the date. This way, you won’t forget how long it has been there. When reheating salmon, do it gently. Preheat your oven to 275°F (135°C). Place the salmon on a baking sheet. Cover it with foil to keep it moist. Heat for about 15 minutes or until warm. You can also use the microwave, but do it in short bursts. This prevents the salmon from drying out. If you want to freeze salmon, wrap each piece tightly in plastic wrap. Then, place it in a freezer bag. Remove as much air as possible. Frozen salmon can last for up to three months. To thaw, move it to the fridge overnight. You can also put it in cold water for quicker thawing. Just be sure to cook it right after thawing. You can use half-and-half or coconut milk. Both will give a creamy texture. If you want a lighter option, use Greek yogurt or sour cream. Just mix with a little milk for a smooth consistency. Cooked salmon lasts about three to four days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and safe to eat later. Yes, you can prepare the creamy sauce ahead. Just cook the salmon fresh when ready to serve. This keeps the salmon flaky and tasty. I love serving this dish with steamed rice or pasta. Roasted veggies or a fresh salad also pair nicely. You can add garlic bread for a full meal experience. This blog post shared a simple, tasty salmon recipe. You learned about key ingredients, step-by-step cooking, and smart tips. We discussed how to store leftovers and served up answers to common questions. Cooking salmon can be fun and rewarding. Experiment with flavors and enjoy your meals. Remember, practice makes perfect, so don’t hold back. Dive in and make your next dish a delicious success!

WANT TO SAVE THIS RECIPE?

Are you ready to elevate your dinner game? My Creamy Sun-Dried Tomato Salmon offers a burst of flavor that’s hard to beat. This dish combines rich creamy sauce with fresh salmon and vibrant veggies for a meaningful meal. Whether you’re new to cooking or a seasoned pro, this easy recipe will impress your family and friends. Let’s dive in and make your dinner a delightful experience!

Why I Love This Recipe

  1. Easy to Prepare: This recipe is quick and simple, taking only 25 minutes from start to finish, making it perfect for busy weeknights.
  2. Rich and Creamy Flavor: The combination of heavy cream, sun-dried tomatoes, and garlic creates a luscious sauce that elevates the salmon to new heights.
  3. Healthy Ingredients: Packed with omega-3 fatty acids from the salmon and vitamins from the spinach, this dish is both delicious and nutritious.
  4. Impressive Presentation: The vibrant colors of the sun-dried tomatoes and fresh basil create an eye-catching dish that is sure to impress guests.

Ingredients

To make a delicious creamy sun-dried tomato salmon, start by gathering your ingredients. Here’s what you need:

– Salmon Fillets

– 4 salmon fillets (6 oz each)

– Cream and Dairy Components

– 1 cup heavy cream

– Aromatics and Seasoning

– 3 cloves garlic, minced

– 1/2 cup sun-dried tomatoes, finely chopped

– 1 tablespoon olive oil

– 1 teaspoon Italian seasoning

– Salt and black pepper to taste

– Vegetables

– 1/2 cup fresh spinach, chopped

– Fresh basil leaves for garnish

Having these ingredients ready will make cooking smooth and fun. Each part brings its own flavor. The salmon is rich and tender, while the sun-dried tomatoes add a sweet touch. The garlic gives a nice aroma, and the spinach adds color and nutrients. Don’t forget the heavy cream, which creates that lovely creamy sauce!

Step-by-Step Instructions

Preparing the Salmon

Start by seasoning each salmon fillet with salt, black pepper, and Italian seasoning. Make sure to coat both sides well. Let them sit for a few minutes to soak up the flavors. This step is key for taste.

Searing the Salmon

Heat olive oil in a large skillet over medium-high heat. Wait until the oil shimmers. Then, place the salmon fillets in the skillet, skin-side down. Cook for about 4-5 minutes on each side. The salmon should turn golden brown and flake easily with a fork. Once done, take the salmon out and set it aside on a plate.

Creating the Creamy Sauce

In the same skillet, lower the heat to medium. Add minced garlic and sauté for about 1 minute. Watch for the garlic to turn fragrant and slightly golden. Avoid burning it, as burnt garlic can ruin the sauce.

Incorporating Vegetables into the Sauce

Now, stir in the finely chopped sun-dried tomatoes. Cook them for an additional 2 minutes. This will help bring out their natural sweetness. Next, gradually pour in the heavy cream, stirring well. Bring the sauce to a gentle simmer. Finally, add the chopped spinach and mix until it wilts. The sauce will thicken slightly.

Combining Salmon with the Sauce

Gently return the seared salmon fillets to the skillet. Spoon the creamy sauce over each piece. Let it simmer together for 2-3 minutes. This step helps all the flavors blend beautifully.

Garnishing for Presentation

Carefully plate the salmon fillets along with the rich creamy sauce. Finish the dish with fresh basil leaves on top. This adds a pop of color and fresh flavor to your meal.

Tips & Tricks

Tips for Perfectly Cooked Salmon

To cook salmon just right, here are my best tips:

– Choose Fresh Fillets: Look for bright color and no strong smell.

– Season Well: Use salt, black pepper, and Italian seasoning generously.

– Preheat the Pan: Make sure the skillet is hot before adding the salmon.

– Don’t Overcrowd the Pan: Give each fillet space to cook evenly.

– Watch the Time: Cook for 4-5 minutes per side. The salmon should flake easily.

Variations for Flavor Enhancements

You can change this recipe to fit your taste. Consider these options:

– Add Lemon Zest: Brighten your dish with fresh lemon zest.

– Use Different Herbs: Try dill or thyme for a new flavor.

– Incorporate Cheese: A sprinkle of parmesan can add richness.

– Mix in Other Veggies: Peas or mushrooms can offer a nice twist.

Suggested Kitchen Tools and Equipment

Having the right tools makes cooking easier. Here’s what you need:

– Large Skillet: For searing and making the sauce.

– Fish Spatula: To flip the salmon without breaking it.

– Sharp Knife: For chopping garlic and sun-dried tomatoes easily.

– Measuring Cups and Spoons: Get the right amounts for your sauce.

– Serving Plates: To present your delicious meal beautifully.

Pro Tips

  1. Perfectly Cooked Salmon: To achieve the ideal doneness, cook salmon until it reaches an internal temperature of 145°F. This ensures it remains moist and flaky.
  2. Enhancing Flavor: For an extra layer of flavor, consider adding a splash of white wine to the sauce after sautéing the garlic and before adding the cream.
  3. Choosing Sun-Dried Tomatoes: Opt for sun-dried tomatoes packed in oil for a richer flavor, or use dry ones but soak them in warm water for 15 minutes before chopping.
  4. Spinach Tips: If you want to add more nutrients, consider mixing in other leafy greens like kale or arugula, which will also add a nice texture to the dish.

Variations

Substitutions for Different Ingredients

You can easily swap some ingredients to fit your taste. For the heavy cream, use half-and-half or coconut cream for a lighter alternative. If you want a kick, add a pinch of red pepper flakes. Instead of sun-dried tomatoes, you could use roasted red peppers for a different flavor. If you don’t have fresh spinach, try baby kale or arugula. They will taste great too!

Alternate Protein Options

If salmon isn’t your thing, you can use chicken breast or shrimp. For chicken, cook it until it reaches a safe internal temperature of 165°F. Shrimp cooks fast, so add it towards the end of the sauce cooking time. Tofu is a great plant-based option. Just ensure it’s pressed and cut into cubes to absorb the flavors well.

Serving Suggestions and Pairings

This creamy sun-dried tomato salmon pairs well with many sides. Serve it over pasta for a hearty meal or with rice for a lighter option. Pair it with roasted vegetables, like asparagus or zucchini, to add color and crunch. A fresh salad with lemon vinaigrette is perfect for a refreshing contrast. Don’t forget some crusty bread to soak up that delicious sauce!

Storage Info

How to Store Leftover Salmon

To store leftover salmon, let it cool first. Place it in an airtight container. Cover it tightly to keep it fresh. You can store it in the fridge for up to three days. Always label the container with the date. This way, you won’t forget how long it has been there.

Reheating Instructions

When reheating salmon, do it gently. Preheat your oven to 275°F (135°C). Place the salmon on a baking sheet. Cover it with foil to keep it moist. Heat for about 15 minutes or until warm. You can also use the microwave, but do it in short bursts. This prevents the salmon from drying out.

Freezing and Thawing Tips

If you want to freeze salmon, wrap each piece tightly in plastic wrap. Then, place it in a freezer bag. Remove as much air as possible. Frozen salmon can last for up to three months. To thaw, move it to the fridge overnight. You can also put it in cold water for quicker thawing. Just be sure to cook it right after thawing.

FAQs

What can I substitute for heavy cream in this recipe?

You can use half-and-half or coconut milk. Both will give a creamy texture. If you want a lighter option, use Greek yogurt or sour cream. Just mix with a little milk for a smooth consistency.

How long does cooked salmon last in the fridge?

Cooked salmon lasts about three to four days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and safe to eat later.

Can I make this recipe ahead of time?

Yes, you can prepare the creamy sauce ahead. Just cook the salmon fresh when ready to serve. This keeps the salmon flaky and tasty.

What side dishes go well with creamy sun-dried tomato salmon?

I love serving this dish with steamed rice or pasta. Roasted veggies or a fresh salad also pair nicely. You can add garlic bread for a full meal experience.

This blog post shared a simple, tasty salmon recipe. You learned about key ingredients, step-by-step cooking, and smart tips. We discussed how to store leftovers and served up answers to common questions. Cooking salmon can be fun and rewarding. Experiment with flavors and enjoy your meals. Remember, practice makes perfect, so don’t hold back. Dive in and make your next dish a delicious succes

To make a delicious creamy sun-dried tomato salmon, start by gathering your ingredients. Here’s what you need: - Salmon Fillets - 4 salmon fillets (6 oz each) - Cream and Dairy Components - 1 cup heavy cream - Aromatics and Seasoning - 3 cloves garlic, minced - 1/2 cup sun-dried tomatoes, finely chopped - 1 tablespoon olive oil - 1 teaspoon Italian seasoning - Salt and black pepper to taste - Vegetables - 1/2 cup fresh spinach, chopped - Fresh basil leaves for garnish Having these ingredients ready will make cooking smooth and fun. Each part brings its own flavor. The salmon is rich and tender, while the sun-dried tomatoes add a sweet touch. The garlic gives a nice aroma, and the spinach adds color and nutrients. Don't forget the heavy cream, which creates that lovely creamy sauce! {{ingredient_image_2}} Start by seasoning each salmon fillet with salt, black pepper, and Italian seasoning. Make sure to coat both sides well. Let them sit for a few minutes to soak up the flavors. This step is key for taste. Heat olive oil in a large skillet over medium-high heat. Wait until the oil shimmers. Then, place the salmon fillets in the skillet, skin-side down. Cook for about 4-5 minutes on each side. The salmon should turn golden brown and flake easily with a fork. Once done, take the salmon out and set it aside on a plate. In the same skillet, lower the heat to medium. Add minced garlic and sauté for about 1 minute. Watch for the garlic to turn fragrant and slightly golden. Avoid burning it, as burnt garlic can ruin the sauce. Now, stir in the finely chopped sun-dried tomatoes. Cook them for an additional 2 minutes. This will help bring out their natural sweetness. Next, gradually pour in the heavy cream, stirring well. Bring the sauce to a gentle simmer. Finally, add the chopped spinach and mix until it wilts. The sauce will thicken slightly. Gently return the seared salmon fillets to the skillet. Spoon the creamy sauce over each piece. Let it simmer together for 2-3 minutes. This step helps all the flavors blend beautifully. Carefully plate the salmon fillets along with the rich creamy sauce. Finish the dish with fresh basil leaves on top. This adds a pop of color and fresh flavor to your meal. To cook salmon just right, here are my best tips: - Choose Fresh Fillets: Look for bright color and no strong smell. - Season Well: Use salt, black pepper, and Italian seasoning generously. - Preheat the Pan: Make sure the skillet is hot before adding the salmon. - Don’t Overcrowd the Pan: Give each fillet space to cook evenly. - Watch the Time: Cook for 4-5 minutes per side. The salmon should flake easily. You can change this recipe to fit your taste. Consider these options: - Add Lemon Zest: Brighten your dish with fresh lemon zest. - Use Different Herbs: Try dill or thyme for a new flavor. - Incorporate Cheese: A sprinkle of parmesan can add richness. - Mix in Other Veggies: Peas or mushrooms can offer a nice twist. Having the right tools makes cooking easier. Here’s what you need: - Large Skillet: For searing and making the sauce. - Fish Spatula: To flip the salmon without breaking it. - Sharp Knife: For chopping garlic and sun-dried tomatoes easily. - Measuring Cups and Spoons: Get the right amounts for your sauce. - Serving Plates: To present your delicious meal beautifully. Pro Tips Perfectly Cooked Salmon: To achieve the ideal doneness, cook salmon until it reaches an internal temperature of 145°F. This ensures it remains moist and flaky. Enhancing Flavor: For an extra layer of flavor, consider adding a splash of white wine to the sauce after sautéing the garlic and before adding the cream. Choosing Sun-Dried Tomatoes: Opt for sun-dried tomatoes packed in oil for a richer flavor, or use dry ones but soak them in warm water for 15 minutes before chopping. Spinach Tips: If you want to add more nutrients, consider mixing in other leafy greens like kale or arugula, which will also add a nice texture to the dish. {{image_4}} You can easily swap some ingredients to fit your taste. For the heavy cream, use half-and-half or coconut cream for a lighter alternative. If you want a kick, add a pinch of red pepper flakes. Instead of sun-dried tomatoes, you could use roasted red peppers for a different flavor. If you don’t have fresh spinach, try baby kale or arugula. They will taste great too! If salmon isn't your thing, you can use chicken breast or shrimp. For chicken, cook it until it reaches a safe internal temperature of 165°F. Shrimp cooks fast, so add it towards the end of the sauce cooking time. Tofu is a great plant-based option. Just ensure it’s pressed and cut into cubes to absorb the flavors well. This creamy sun-dried tomato salmon pairs well with many sides. Serve it over pasta for a hearty meal or with rice for a lighter option. Pair it with roasted vegetables, like asparagus or zucchini, to add color and crunch. A fresh salad with lemon vinaigrette is perfect for a refreshing contrast. Don't forget some crusty bread to soak up that delicious sauce! To store leftover salmon, let it cool first. Place it in an airtight container. Cover it tightly to keep it fresh. You can store it in the fridge for up to three days. Always label the container with the date. This way, you won’t forget how long it has been there. When reheating salmon, do it gently. Preheat your oven to 275°F (135°C). Place the salmon on a baking sheet. Cover it with foil to keep it moist. Heat for about 15 minutes or until warm. You can also use the microwave, but do it in short bursts. This prevents the salmon from drying out. If you want to freeze salmon, wrap each piece tightly in plastic wrap. Then, place it in a freezer bag. Remove as much air as possible. Frozen salmon can last for up to three months. To thaw, move it to the fridge overnight. You can also put it in cold water for quicker thawing. Just be sure to cook it right after thawing. You can use half-and-half or coconut milk. Both will give a creamy texture. If you want a lighter option, use Greek yogurt or sour cream. Just mix with a little milk for a smooth consistency. Cooked salmon lasts about three to four days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and safe to eat later. Yes, you can prepare the creamy sauce ahead. Just cook the salmon fresh when ready to serve. This keeps the salmon flaky and tasty. I love serving this dish with steamed rice or pasta. Roasted veggies or a fresh salad also pair nicely. You can add garlic bread for a full meal experience. This blog post shared a simple, tasty salmon recipe. You learned about key ingredients, step-by-step cooking, and smart tips. We discussed how to store leftovers and served up answers to common questions. Cooking salmon can be fun and rewarding. Experiment with flavors and enjoy your meals. Remember, practice makes perfect, so don’t hold back. Dive in and make your next dish a delicious success!

Creamy Sun-Dried Tomato Salmon Delight

A rich and flavorful salmon dish featuring a creamy sauce with sun-dried tomatoes and spinach.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 fillets salmon (6 oz each)
  • 1 cup heavy cream
  • 0.5 cup sun-dried tomatoes, finely chopped
  • 3 cloves garlic, minced
  • 0.5 cup fresh spinach, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • to taste salt and black pepper
  • for garnish fresh basil leaves

Instructions
 

  • Prepare the Salmon: Begin by seasoning each salmon fillet liberally with salt, freshly ground black pepper, and Italian seasoning on both sides. Allow them to rest for a few minutes to absorb the flavors.
  • Sear the Salmon: In a large skillet, heat the olive oil over medium-high heat until shimmering. Carefully place the salmon fillets in the skillet, skin-side down. Cook for approximately 4-5 minutes on each side, or until the salmon is golden brown and flakes easily with a fork. Once cooked, remove the salmon from the skillet and set aside on a plate.
  • Make the Creamy Sauce: In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 1 minute or until the garlic becomes fragrant and slightly golden, taking care not to burn it.
  • Add Sun-Dried Tomatoes: Stir in the finely chopped sun-dried tomatoes, cooking for an additional 2 minutes to enhance their natural sweetness and flavor.
  • Incorporate Cream and Spinach: Gradually pour the heavy cream into the skillet, stirring well to combine. Bring the sauce to a gentle simmer, then add the chopped spinach, mixing until it wilts and the sauce thickens slightly.
  • Combine and Serve: Gently return the seared salmon fillets to the skillet, spooning the creamy sauce over the top of each piece. Allow it to simmer together for 2-3 minutes, which will help meld the flavors beautifully.
  • Garnish and Present: Carefully plate the salmon fillets along with the rich creamy sauce, and finish off the dish with a vibrant garnish of fresh basil leaves to add a pop of color and flavor.

Notes

Serve with a side of pasta or rice for a complete meal.
Keyword creamy, dinner, salmon, sun-dried tomatoes

WANT TO SAVE THIS RECIPE?

Leave a Comment

Recipe Rating