If you’re searching for a dish that promises to win hearts at the dinner table, look no further than Marry Me Salmon with Sun-Dried Tomatoes and Creamy Parmesan Sauce. Imagine perfectly pan-seared salmon fillets swaddled in a dreamy, sun-dried tomato and Parmesan cream sauce that practically begs you to grab a hunk of crusty bread for dipping. This recipe delivers a gorgeous, restaurant-worthy meal in just 30 minutes, with each ingredient shining through in flavor, texture, and color. So simple, yet so impressive, it’s no wonder this dish has legendary “put a ring on it” status!
Ingredients You’ll Need
Let’s celebrate how a handful of kitchen staples can build jaw-dropping flavors! Every ingredient in this Marry Me Salmon with Sun-Dried Tomatoes and Creamy Parmesan Sauce has its own starring role—adding richness, tang, spice, or a burst of color. Gather these, and you’re already halfway to a knock-out meal.
- Salmon fillets: Fresh, skinless fillets (about 6 oz each) are the tender base for this velvety sauce.
- Salt and pepper: Simple seasonings that let the salmon’s natural flavor shine.
- Olive oil: Provides a golden sear and rich taste right from the start.
- Butter: Adds depth and silkiness to the sauté and sauce.
- Garlic: Three minced cloves for irresistible aroma and bold, zesty flavor.
- Sun-dried tomatoes: Intensely sweet-tart, these bring color and a burst of Mediterranean flair.
- Chicken broth: Lifts the sauce with savory depth and helps deglaze those caramelized pan bits.
- Heavy cream: The secret to a dreamy, spoon-coating sauce that hugs every morsel.
- Parmesan cheese (grated): Adds nutty, savory complexity and helps thicken the sauce.
- Italian seasoning: A pinch of dried herbs infuses the sauce with rustic Italian warmth.
- Red pepper flakes (optional): For a little kick—just enough to make you swoon!
- Baby spinach (optional): Adds color and a dose of greens that melt nicely into the sauce.
- Chopped fresh basil or parsley: The finishing touch for freshness and brightness.
How to Make Marry Me Salmon with Sun-Dried Tomatoes and Creamy Parmesan Sauce
Step 1: Season and Sear the Salmon
Start by gently patting the salmon fillets dry with a paper towel, which helps them brown beautifully and builds flavor right off the bat. Season each fillet generously with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Sear the salmon for 3 to 4 minutes per side, until golden and just cooked through. This caramelizes the surface while keeping the inside tender and moist. Remove the fish and set aside—you want to keep those juices in the pan!
Step 2: Create the Flavorful Base
In the very same skillet, reduce the heat to medium and add the butter. Once melted and shimmering, toss in the minced garlic. Give it about 30 seconds, just until fragrant but not browned, to coax out that signature mellow-nutty aroma. Stir in the chopped sun-dried tomatoes and let them cook for another minute, releasing their deep, sweet-tangy flavor into the butter and oil.
Step 3: Simmer the Sauce
Now pour in the chicken broth. Let it bubble up and simmer for 2 to 3 minutes, using your spoon to scrape up all the tasty golden bits from the bottom of the skillet. This is liquid gold for flavor! Next, stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Let everything gently simmer together for 3 to 5 minutes, until the sauce thickens slightly and becomes glossy and luxurious.
Step 4: Add the Greens (Optional)
If you’re using baby spinach, this is the perfect moment to fold it into your creamy Parmesan sauce. Stir until the leaves are just wilted and vibrantly green—it’s a sneaky way to toss in extra nutrition and color, all in one swoop.
Step 5: Return Salmon and Serve
Gently nestle the seared salmon fillets back into the skillet, spooning the sauce lovingly over each piece. Let everything simmer together for another 2 to 3 minutes—just enough to reheat the salmon and allow the flavors to mingle. Scatter chopped basil or parsley over the top for a final flash of freshness, and you’re ready to serve a dish that absolutely wows!
How to Serve Marry Me Salmon with Sun-Dried Tomatoes and Creamy Parmesan Sauce
Garnishes
A sprinkle of chopped fresh basil or parsley brings brightness to the top of each fillet, while a few extra sun-dried tomato pieces add irresistible color. A finishing twist of cracked black pepper can wake up all the flavors and make a beautiful visual statement.
Side Dishes
You simply must serve this Marry Me Salmon with Sun-Dried Tomatoes and Creamy Parmesan Sauce over a bed of pillowy mashed potatoes, buttery rice, or al dente pasta. Each one soaks up the velvety sauce and turns dinner into a treat. If you prefer a lighter plate, go for sautéed greens or roasted asparagus alongside.
Creative Ways to Present
Try arranging the salmon fillets family-style in a platter, surrounded by the creamy sauce and dotted with sun-dried tomatoes for flair—a real showstopper at gatherings! For date nights, serve each portion atop crispy toast points or in shallow bowls with sauce gently swirling around. No matter how you plate it, this dish is dressed to impress.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let any remaining Marry Me Salmon with Sun-Dried Tomatoes and Creamy Parmesan Sauce cool to room temperature. Store salmon and sauce together in an airtight container in the fridge for up to 2 days. The flavors only get cozier as they marry overnight!
Freezing
While cream-based sauces can sometimes separate after freezing, you can still freeze this dish with a couple of tips. Let the salmon and sauce cool completely, then store in a freezer-safe container for up to 1 month. For best texture, reheat slowly and give the sauce a good whisk or stir before serving.
Reheating
Gently reheat the salmon and sauce on the stovetop over low to medium heat, stirring frequently to prevent the cream from curdling or separating. Add a splash more cream or broth if needed to bring it back to creamy perfection. Avoid using high heat or microwaving for too long.
FAQs
Can I make Marry Me Salmon with Sun-Dried Tomatoes and Creamy Parmesan Sauce ahead of time?
Yes! You can make the sauce a day in advance and store it in the fridge. When ready to serve, quickly sear your salmon fresh and then warm everything gently in the sauce for the best flavor and texture.
What type Main Course
Look for oil-packed sun-dried tomatoes for this recipe—they’re softer, more flavorful, and easier to chop. Just drain them well before using to avoid excess oil in your sauce.
Is there a substitute for heavy cream?
For a lighter version, you can swap heavy cream with half-and-half, though the sauce will be less rich. Dairy-free? Try full-fat coconut milk for a different but delicious twist.
Can I use frozen salmon fillets?
Absolutely! Just be sure to thaw them completely and pat dry before seasoning and searing. This helps achieve the perfect golden crust that makes Marry Me Salmon with Sun-Dried Tomatoes and Creamy Parmesan Sauce so delightful.
What other proteins work in this recipe?
This dreamy sauce pairs beautifully with steelhead trout, chicken cutlets, or even shrimp—just adjust cooking times as needed. The sauce is truly a “marry me” match for all sorts of main ingredients.
Final Thoughts
This Marry Me Salmon with Sun-Dried Tomatoes and Creamy Parmesan Sauce is proof that with just a few quality ingredients and a little kitchen love, you can create meals that make memories. Invite it to your weeknight rotation or serve it for special occasions—you’ll be hooked from the very first bite!
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Marry Me Salmon with Sun-Dried Tomatoes and Creamy Parmesan Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the luxurious flavors of Marry Me Salmon with Sun-Dried Tomatoes and Creamy Parmesan Sauce. This elegant dish combines tender salmon fillets with a rich, savory sauce that is sure to impress your guests.
Ingredients
Salmon:
- 4 salmon fillets (skinless, about 6 oz each)
- Salt and pepper to taste
- 1 tbsp olive oil
Creamy Parmesan Sauce:
- 2 tbsp butter
- 3 cloves garlic (minced)
- 1/2 cup sun-dried tomatoes (drained and chopped)
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- 2 cups baby spinach (optional)
- Chopped fresh basil or parsley for garnish
Instructions
- Prepare the Salmon: Pat the salmon fillets dry and season both sides with salt and pepper. Sear in a skillet until golden brown.
- Make the Sauce: In the same skillet, sauté garlic, add sun-dried tomatoes, chicken broth, heavy cream, Parmesan, and seasonings. Simmer until thickened.
- Finish the Dish: Add spinach, return salmon to the skillet, and simmer gently. Garnish with herbs and serve hot.
Notes
- Serve over mashed potatoes, rice, or pasta.
- For a lighter version, use half-and-half instead of heavy cream.
- You can also use steelhead trout in place of salmon.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 540
- Sugar: 4g
- Sodium: 470mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 140mg
