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cooking four salmon fillets in cream sauce

Salmon in Creamy Sun Dried Tomato Sauce

Katerina | Diethood
Salmon in Creamy Sundried Tomato Sauce is prepared with salmon fillets in a creamy pan sauce prepared with heavy cream, garlic, and sun-dried tomatoes.
Servings : 6
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins


  • 2 tablespoons olive oil
  • 1-½ pounds salmon fillets, skin ON or OFF, see my notes
  • Salt and fresh ground black pepper, to taste
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced or pressed
  • 1 jar (4-ounces) sun-dried tomatoes in oil, drained, and tomatoes chopped or sliced, reserve 2 tablespoons oil for the recipe
  • ½ tablespoon Italian seasoning
  • ¼ cup vegetable broth
  • 1 cup heavy cream
  • Chopped fresh parsley, for garnish


  • Heat olive oil in a large nonstick skillet set over medium heat.
  • Season salmon fillets with salt and pepper.
  • Add salmon to the heated oil and cook for 6 to 8 minutes, or until cooked 3/4-of the way UP. Cooking time will depend on the thickness of the fillet.
  • Using a fish spatula, carefully flip over the salmon and cook for 3 to 4 more minutes, or until cooked through.
    To check for doneness, you can use an instant read meat thermometer; salmon is done when the thickest part of the salmon registers at 145˚F.
  • Remove salmon from skillet and set aside.
  • In the same skillet add 1 tablespoon of the reserved sun-dried tomatoes oil and heat it over medium heat.
  • Add onions and cook for a minute. Add the remaining tablespoon of sun-dried tomatoes oil only if needed.
  • Stir in garlic, sun-dried tomatoes, and Italian seasoning; cook for 1 minute, or until fragrant.
  • Add vegetable broth to the skillet and bring to a simmer.
  • Stir in the heavy cream. Cook until heated through. Taste for salt and pepper and adjust accordingly.
  • Add salmon back to the skillet and cook for 2 more minutes, or until the sauce is a bit thickened.
  • Remove skillet from heat; let stand couple minutes. Note that the sauce will continue to thicken as it cools.
  • Spoon sauce over the salmon fillets.
  • Garnish with parsley and serve.


  • Salmon with skin ON or OFF? This is up to you, however, I like to use fillets with the skin on because it's easier to keep the fillets from falling apart while cooking.
  • WW POINTS: Use Fat Free Half & Half and lower your points down to 5 for Blue, Freestyle, and Purple; and down to 7 for Green.


Calories: 392 kcal | Carbohydrates: 8 g | Protein: 25 g | Fat: 29 g | Saturated Fat: 11 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 12 g | Cholesterol: 117 mg | Sodium: 119 mg | Potassium: 928 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 879 IU | Vitamin C: 21 mg | Calcium: 62 mg | Iron: 2 mg | Net Carbs: 6 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner, Main Course
Cuisine: American
Keyword: keto dinner idea, low carb seafood recipes, pan seared salmon, salmon recipes