Description
This flavorful Salmon Skillet with Sun-Dried Tomato Cream Sauce combines tender, pan-seared salmon fillets with a rich, aromatic sauce made from sun-dried tomatoes, shallots, garlic, white wine, cream, and fresh spinach. It’s a quick and elegant dish perfect for a wholesome weeknight dinner.
Ingredients
Salmon
- 1.25 lbs. skin-on salmon, cut into 4 fillets
- 1 tsp. kosher salt, divided
- 1/2 tsp. black pepper, divided
Sauce
- 1/2 cup sliced sun-dried tomatoes in oil (plus 2 Tbsp. oil from the jar)
- 1/2 cup finely chopped shallots
- 3 garlic cloves, minced
- 2 to 3 handfuls fresh baby spinach
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- Fresh parsley for garnish (optional)
Instructions
- Prepare Salmon: Thoroughly dry salmon fillets with a paper towel to ensure crisp skin. Season evenly on both sides with 1/2 tsp. kosher salt and 1/4 tsp. black pepper.
- Cook Salmon: Heat 2 tablespoons of sun-dried tomato oil in a large skillet over medium heat. Place salmon fillets skin-side down in the pan and cook for about 4 to 5 minutes until the skin is crisp. Gently flip the fillets and cook for an additional 2 minutes, or until the salmon is cooked through. Transfer the salmon to a clean plate and cover to keep warm.
- Prepare Sauce Base: In the same skillet, add the finely chopped shallots and cook over medium heat until they are soft, about 2 minutes. Stir in the minced garlic and sliced sun-dried tomatoes, cooking for another minute until fragrant.
- Deglaze and Simmer: Pour in the dry white wine to deglaze the pan, scraping up any browned bits. Allow it to gently simmer until most of the alcohol evaporates, about 3 minutes.
- Add Cream and Spinach: Stir in the heavy cream and bring the sauce back to a gentle simmer. Add the fresh baby spinach along with the remaining 1/2 tsp. salt and 1/4 tsp. black pepper. Cook until the spinach wilts, about 2 minutes.
- Combine and Serve: Nestle the salmon fillets back into the pan with the cream sauce and spoon the sauce over each piece. Garnish with fresh parsley if desired, then serve immediately.
Notes
- Drying the salmon fillets thoroughly before cooking helps achieve a crisp skin.
- Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for deglazing to enhance flavor without overpowering the cream sauce.
- Fresh baby spinach can be substituted with kale or Swiss chard for variation.
- If sun-dried tomato oil is not available, use olive oil and add additional sun-dried tomatoes for flavor.
- To keep salmon moist, avoid overcooking; it should flake easily but remain juicy inside.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
