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Prawn

Salmon with Sun Dried Tomato Cream Sauce

A jar of sun-dried tomatoes does double duty for this healthy dinner recipe—the flavorful oil they're packed in is used to sauté the shallots and the actual tomatoes help to add delicious flavor to the creamy sauce. Served with perfectly cooked salmon, you really can't go wrong with this easy 20-minute weeknight meal. This recipe is a variation on our insanely popular Chicken Cutlets with Sun-Dried Tomato Cream Sauce recipe by Carolyn Malcoun.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 ¼ pounds salmon
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • ½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
  • ½ cup finely chopped shallots
  • ⅓ cup dry white wine
  • ⅓ cup low-sodium vegetable broth
  • ⅓ cup heavy cream
  • 2 tablespoons chopped fresh parsley
  • 2 cups cooked brown rice

Directions

  1. Arrange rack in upper third of oven. Preheat broiler to high. Line a baking sheet with foil.
  2. Place salmon on the prepared baking sheet, skin-side down. Sprinkle with 1/4 teaspoon each salt and pepper. Broil, rotating the pan from front to back once, until the salmon is opaque in the center, 8 to 12 minutes. Cut into 4 portions.
  3. Meanwhile, heat sun-dried tomato oil in a large skillet over medium heat. Add sun-dried tomatoes and shallots; cook, stirring, for 1 minute. Increase heat to high and add wine and broth. Cook until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream and the remaining 1/4 teaspoon each salt and pepper; simmer for 2 minutes. Serve the salmon topped with the sauce and parsley and with the rice on the side.