Marry Me Salmon

4 cooked salmon filets in a skillet over a creamy sauce.

5 from 1 vote

Salmon filets are seared in a creamy Italian-style creamy sauce made with coconut milk, garlic, seasonings, and sun-dried tomatoes. Easy to make and the perfect weeknight dinner that's ready in less than 30 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Italian

Diet: Gluten Free

Servings:

Author: Rena

Ingredients

4 6 ounce salmon fillets
1 tablespoon olive oil
Kosher salt and pepper to taste
1/2 teaspoon red pepper flakes
1/2 teaspoon dried basil
4 cloves garlic minced
1/4 cup chicken broth
1 tablespoon fresh lemon juice
1/2 cup canned coconut milk or whole milk, or half-and-half
1/4 cup grated parmesan cheese
1/4 cup sun-dried tomatoes chopped

Instructions

Season the 4 6 ounce salmon fillets with salt and pepper.
Heat the 1 tablespoon olive oil in a non-stick pan over medium heat. Season the salmon with Kosher salt and pepper, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon dried basil.
Add the salmon to the heated pan and cook for 3-4 minutes on each side. Set aside on a plate.
To the same preheated pan add the 4 cloves garlic (minced) and cook for 30 seconds.
Add in the 1/4 cup chicken broth and 1 tablespoon fresh lemon juice to deglaze the pan, cooking until mostly absorbed. About 2-3 minutes. Add 1/2 cup canned coconut milk, and bring to a bubble.
Reduce the heat to low and add in the 1/4 cup grated parmesan cheese and 1/4 cup sun-dried tomatoes.
Simmer for 5-6 minutes, until the sauce is thick, then return the salmon to the pan and drizzle over the sauce. (If you'd like the sauce even thicker when adding the parmesan, also stir in 2 tsp cornstarch whisked with 2 tbsp water)

Notes

use whole milk or half and half instead of coconut milk.
Salmon can be replaced with cod, shrimp, or chicken.
Store leftovers in a sealed container in the fridge for up to 3 days.

Nutrition