Description

This Marry Me Salmon is a rich, creamy, and flavorful dish that will leave everyone at the table swooning! With tender, flaky salmon fillets smothered in a garlic-infused Parmesan sauce with sun-dried tomatoes, this dish is perfect for date nights, family dinners, or special occasions. Best of all, it’s ready in just 30 minutes, making it a quick and elegant meal you’ll want to make again and again.

Ingredients

- 4 skinless salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- ½ cup chicken broth (or vegetable broth)
- 1 cup heavy cream (or half-and-half for a lighter option)
- ½ cup grated Parmesan cheese
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- ¼ cup fresh basil, chopped (for garnish)

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Instructions

- Prepare the Salmon:
  - Pat the salmon fillets dry and season both sides with salt, black pepper, and Italian seasoning.
- Sear the Salmon:
  - Heat olive oil in a large skillet over medium-high heat.
  - Place the salmon skin-side up and cook for 4-5 minutes, until golden brown.
  - Flip and cook for another 3-4 minutes, until the salmon flakes easily with a fork.
  - Remove from the skillet and set aside.
- Make the Sauce:
  - In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
  - Stir in sun-dried tomatoes and cook for 1-2 minutes.
  - Pour in chicken broth and let it simmer for 2 minutes to reduce slightly.
  - Stir in heavy cream and Parmesan cheese, whisking until smooth.
  - Sprinkle in red pepper flakes if you like a spicy kick.
- Combine Everything:
  - Return the salmon fillets to the skillet, spooning the sauce over the top.
  - Simmer for 2 minutes to blend the flavors.
- Serve and Enjoy:
  - Garnish with fresh basil and serve warm with rice, pasta, or roasted vegetables.

Notes

For a lighter version, substitute heavy cream with half-and-half or Greek yogurt.
Don’t overcook the salmon—it should be flaky but moist (internal temp: 125-130°F for medium).
Make it dairy-free by using coconut cream and dairy-free Parmesan.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
To reheat, warm on the stovetop over medium heat with a splash of broth or milk.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stove Top
Cuisine: Italian-Inspired