Salmon in Creamy Sun Dried Tomato Sauce

cooking four salmon fillets in cream sauce

4.84 from 12 votes

Salmon in Creamy Sun Dried Tomato Sauce

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.

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Main Course

Cuisine: American

Keyword: keto dinner idea, low carb seafood recipes, pan seared salmon, salmon recipes

Servings:

Author: Katerina | Diethood

Ingredients

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

Instructions

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.

Notes

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.
TOTAL NET CARBS PER SERVING: 6 g

Nutrition