Marry Me Salmon

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

4 salmon filets, (skinless)

2 tablespoons olive oil, (divided)

2 teaspoons dried Italian seasoning

½ teaspoon Kosher salt

¼ teaspoon cracked black pepper

3 tablespoons butter

2 teaspoon garlic, (minced)

3 tablespoons flour

1 1/2 cups chicken broth

¾ cup heavy cream

1/2 cup parmesan, (grated)

1/2 cup sun-dried tomatoes, (drained)

1 teaspoon dried Italian seasoning

1 teaspoon lemon zest

fresh basil, (for garnish)

Instructions

Salmon

Brush olive oil on top each salmon filet using a basting brush. Season with Italian seasoning, salt, and pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Add the salmon filets to the skillet and cook until golden brown and crispy, about 3 minutes on each side. Lower the heat and allow the salmon to cook through to the center. Remove the filets from the skillet and set them aside.

Sauce

Return to the same skillet, and add the butter. Melt the butter over medium-high heat then sauté the garlic for 30 seconds until fragrant. Add in the flour and stir to make a paste.

Whisk in the chicken broth, heavy cream, and parmesan cheese.

Stir in the drained sun-dried tomatoes, Italian seasoning, and lemon zest. Season with more salt and pepper if needed.

Simmer the sauce for a few minutes for it to thicken.

Return the salmon filets back to the skillet and layer on top of the sauce.

Turn the heat to medium-low, and continue to simmer for 10 minutes.

Garnish with freshly chopped basil leaves and additional lemon zest if desired.

Serve warm over pasta or rice.

Notes

Recipe does not include side dish

Nutrition

• Calories: 647 kcal
• Lipides Totaux: 46 g
• Lipides Saturés: 20 g
• Lipides Insaturés: 22 g
• Acides Gras Trans: 0.3 g
• Cholestérol: 177 mg
• Sodium: 988 mg
• Glucides Totaux: 16 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 7 g
• Protéines: 43 g