Skillet Salmon with Tomato Basil Cream Sauce
Nestled in a fragrant gravy of rich tomatoes, sweet basil, garlic, and cream, this easy, one pan salmon recipe is table-ready in just 20 minutes and is sure to become a family favorite.
This easy, one pan salmon recipe is table-ready in just 20 minutes. Nestled in a fragrant gravy of rich tomatoes, sweet basil, garlic, and cream, it's sure to become a family favorite. Serve with pasta to complete the meal. Even if you are not a fan of salmon skin, leave it on during cooking. It protects the salmon from overcooking and preserves its soft tender texture. If desired, remove the skin just before returning the cooked fillets to the sauce to heat through.
2 Tbsp Sun-dried Tomatoes
4 oz low-sodium vegetable broth or water
1¼ to 1½ lbs salmon, skin-on, cut into 4 equal fillets
½ tsp Rosemary-Basil Sea Salt
1 Tbsp olive or vegetable oil
2 Tbsp unsalted butter
4 tsp Garlic 'n Herb Seasoning, divided
½ cup minced shallot
8 oz cherry or grape tomatoes, halved
2 oz white wine or low-sodium vegetable broth
4 oz half & half
¼ cup packed basil leaves, torn
Rehydrate Sun-dried Tomatoes. Place tomatoes and broth (or water) in a small heatproof bowl. Cover and microwave for 2 minutes. Let sit until tomatoes have softened, about 5 to 10 minutes. Drain and rinse; set aside.
Cook Salmon. Season salmon with Rosemary Basil Sea Salt. Add oil to a large nonstick skillet over medium-high heat. Once hot, add the salmon fillets skin-side down. Reduce heat to medium; use a spatula to gently press each fillet for a few seconds so it lays flat in the pan. Cook until the skin is crispy and golden brown, about 4 to 5 minutes.
Turn fillets to other side; add the butter and 1 teaspoon of seasoning to the skillet. Use a spoon to baste the fillets with the seasoned butter, tilting the pan to collect the butter as needed. Cook for an additional 2 to 3 minutes. Remove fillets from pan and reserve, skin-side up.
Prepare Sauce. To the same skillet add the rehydrated sun-dried tomatoes, shallot, cherry tomatoes, and remaining 3 teaspoons of seasoning. Sauté until the cherry tomatoes begin to soften and release their juices, about 2 to 3 minutes. Add white wine (or broth) and simmer until liquid has reduced
by half. Add half & half; simmer for 1 minute. Reduce heat to low and stir in torn basil leaves. Taste; adjust seasonings as needed. Return salmon fillets to pan to heat through before serving.
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