Salmon Skillet with Sun-Dried Tomato Cream Sauce Recipe
A flavorful and satisfying Salmon Skillet with a creamy sun-dried tomato sauce, featuring crisped skin-on salmon fillets simmered in a rich white wine and heavy cream sauce with baby spinach and shallots. This gluten-free American dinner recipe is quick to prepare, making it perfect for a nutritious weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
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
- 2 Tbsp. oil from the sun-dried tomato 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 using a paper towel to ensure crisp skin. Season each fillet evenly with 1/2 tsp. kosher salt and 1/4 tsp. black pepper.
- Cook Salmon: Heat the 2 tablespoons of sun-dried tomato oil in a large skillet over medium heat. Place the salmon fillets skin-side down in the skillet and cook until the skin is crisp, about 4 to 5 minutes. Flip the fillets gently and cook for an additional 2 minutes until the salmon is cooked through but still moist.
- Set Aside Salmon: Transfer the cooked salmon to a clean plate and cover it loosely to keep warm while preparing the sauce.
- Cook Shallots and Garlic: Add the chopped shallots to the same skillet and cook over medium heat until softened, around 2 minutes. Stir in the minced garlic and sun-dried tomatoes and cook for another minute until fragrant.
- Deglaze Pan: Pour in the dry white wine to deglaze the skillet, scraping any brown bits from the bottom. Let the wine simmer gently until most of the alcohol has evaporated, approximately 3 minutes.
- Make Cream Sauce: Stir in the heavy cream and bring the mixture to a gentle simmer. Add the fresh baby spinach along with the remaining 1/2 tsp. kosher 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 skillet spooning the sun-dried tomato cream sauce over each piece. Garnish with fresh parsley if desired and serve immediately.
Notes
- For serving: Serve this salmon skillet over orzo pasta with a side of sautéed broccoli for a complete meal.
- Storage: Refrigerate any leftovers in an airtight container for up to 2 days.
- Reheating on stove: Heat a skillet over medium-low heat and add a teaspoon of olive oil to prevent sticking. Add the salmon and sauce, cover, and warm for about 5 minutes.
- Reheating in microwave: Place salmon and sauce on a microwave-safe plate, cover with a paper towel, and heat for 30 to 60 seconds. Stir sauce after 30 seconds for even heating.
- Freshen flavors after reheating by adding a squeeze of lemon juice.
