Description
Marry Me Salmon features perfectly baked salmon fillets topped with a rich, creamy sun-dried tomato sauce infused with garlic, Parmesan, and fresh basil. This elegant yet easy-to-make dish pairs wonderfully with pasta or mashed potatoes for a comforting meal that’s sure to impress.
Ingredients
Scale
For the Salmon
- ¾ teaspoon kosher salt
- 1 teaspoon brown sugar
- 1 teaspoon garlic powder
- ¾ teaspoon Italian seasoning
- ½ teaspoon freshly cracked black pepper
- 4 (4-ounce) salmon fillets
- 2 tablespoons extra-virgin olive oil
For the Sauce
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 cup heavy cream
- ½ cup chicken stock
- 1 teaspoon chicken flavor “Better Than Bouillon” or 1 chicken bouillon cube
- ¾ cup freshly grated Parmesan cheese, plus more for serving
- 1 (7-ounce) jar sun-dried tomatoes, drained and roughly chopped
- ¾ teaspoons Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- Kosher salt, to taste
- ¼ cup thinly sliced fresh basil leaves
- Cooked pasta or mashed potatoes, for serving (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and position the rack in the center of the oven to ensure even baking.
- Prepare Salmon Seasoning: In a small bowl, mix together kosher salt, brown sugar, garlic powder, Italian seasoning, and freshly cracked black pepper until well combined.
- Season Salmon: Place the salmon fillets skin-side down on a rimmed baking sheet. Brush each fillet evenly with olive oil, then coat completely with the prepared spice mixture by rubbing it onto the fish.
- Bake Salmon: Bake the salmon fillets in the preheated oven for 12 to 15 minutes, or until the fish flakes easily with a fork, adjusting timing based on thickness.
- Make Sauce: While the salmon bakes, heat olive oil in a large skillet over medium heat. Add minced garlic and cook, stirring, for about 30 seconds or until fragrant.
- Simmer Sauce: Stir in heavy cream, chicken stock, chicken bouillon, half of the Parmesan cheese, sun-dried tomatoes, Italian seasoning, and red pepper flakes if using. Bring the mixture to a gentle simmer and cook, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
- Season Sauce: Remove the skillet from heat and season the sauce with kosher salt to taste.
- Assemble Dish: Discard the salmon skin. Gently nestle the baked salmon fillets into the creamy sun-dried tomato sauce in the skillet.
- Garnish and Serve: Top the salmon and sauce with sliced fresh basil, the remaining Parmesan cheese, and additional red pepper flakes if desired. Serve hot over cooked pasta or mashed potatoes for a complete meal.
Notes
- If you prefer a vegetarian version, substitute chicken stock and bouillon with vegetable alternatives and omit the salmon.
- Ensure not to overcook the salmon to keep it moist and flaky.
- The sauce can be made a day ahead and reheated gently before serving.
- Adjust red pepper flakes based on your heat preference or omit for a milder flavor.
- Use freshly grated Parmesan for the best flavor and texture in the sauce.
Nutrition
- Serving Size: 1 salmon fillet with sauce (about 6 ounces total)
- Calories: 520
- Sugar: 3g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 125mg
