Servings: 4 Servings
Sun Dried Tomato Salmon Recipe
This rich and creamy Sun-Dried Tomato Salmon recipe features tangy, herby, garlicy flavors for a show-stopping main course! Pair this salmon with sun dried tomato cream sauce with steamed rice, noodles, or mashed potatoes and vegetables for a complete meal!
Ingredients
- 2 Tbsp avocado oil
- 1.5 to 2 lbs salmon cut into individual filets
- Sea salt to taste
- Black pepper to taste
- 5 large cloves garlic minced
- 1 (15-ounce) can full-fat coconut milk *
- ½ tsp paprika
- ½ tsp onion powder
- 1 Tbsp rice vinegar or apple cider vinegar
- 1 (8.5-oz) jar sun-dried tomatoes drained and chopped (about 1 cup of sun-dried tomatoes)
- ½ cup fresh basil leaves optional
- 3 stalks green onion chopped
Instructions
- Remove the salmon from its packaging and pat off any excess moisture using paper towels.
- Sprinkle all of the salmon filets with sea salt and black pepper.
- Heat the avocado oil in a large cast iron skillet or a quality nonstick skillet over high heat. Allow the oil to heat up for a few minutes, until the skillet is sizzling hot (about 400-450 degrees F).
- Carefully place the salmon in the hot skillet flesh-side down and sear for 3-5 minutes or until the salmon is nice and golden brown. Be sure to set a timer rather than trying to guess to ensure you don’t over-cook the salmon.
- Carefully flip the salmon and cook for another 3-5 minutes on the skin side, or until the salmon has reached your desired level of doneness it doesn’t need to be fully cooked at this point because we will be reheating it in the sauce, but it should be either at or close to your desired level of doneness. Salmon is considered fully cooked at 145 degrees F. To verify the internal temperature of the salmon, insert a digital thermometer into the thickest part of the fish.
- Note that the exact cooking time will vary depending on the thickness of your salmon filets as well as their temperature before hitting the skillet. Thicker filets and colder filets will require about 4-5 minutes per side, where smaller filets and filets at room temperature will take about 3-4 minutes or even 2-3 minutes per side. Again, for the best result, be sure to use a meat thermometer so that you have an accurate gauge on the internal temperature.
- Transfer the salmon filets to a plate and set aside.
- Place the skillet back on the stove top and adjust the heat down to medium heat or just shy of medium-high heat. Add the garlic and sauté for 1-2 minutes, or until it is very fragrant. Add the canned coconut milk, paprika, onion powder, vinegar, and sun-dried tomatoes to the skillet and stir well. Allow the sauce to cook at a full boil, stirring occasionally, until it has thickened to your desired thickness, about 8 to 12 minutes. Note: If you're using heavy cream, cook the sauce at a gentle simmer rather than a full boil.
- Transfer the seared salmon filets back to the skillet with the sun-dried tomato sauce and use a spoon to ladle the sauce over the salmon. Cook for a few minutes at a gentle simmer, just until the salmon is piping hot.
- Garnish the cooked salmon with basil leaves (optional) and chopped green onions.
Notes
*Replace the full-fat canned coconut milk with 1 2/3 cup of heavy cream if desired. If you use heavy cream, be sure to heat the sauce gently. It's fine if the sauce comes to a full boil but manage the temperature so that it doesn't get out of control. The coconut milk version of this recipe should be at a high boil whereas the heavy cream version should cook at a managed simmer or low boil.
Nutrition
Serving: 1Serving (of 4), Calories: 565kcal, Carbohydrates: 12g, Protein: 46g, Fat: 36g, Saturated Fat: 21g, Fiber: 2g, Sugar: 8g