Description
This rich and creamy Marry Me Salmon recipe features perfectly seared salmon fillets in a luscious sun-dried tomato and spinach cream sauce, infused with garlic, shallots, and Parmesan. It's quick to prepare and ideal for a flavorful weeknight dinner or a special occasion.
Ingredients
For the Salmon
- 4 teaspoons Italian seasoning, divided
- 1-1/2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 1/2 teaspoon garlic powder
- 1 pound salmon fillets, skin-on
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
Sauce Ingredients
- 1 shallot, minced
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup all-purpose flour
- 2 cups reduced-sodium vegetable broth
- 1/2 cup julienned oil-packed sun-dried tomatoes
- 1/2 cup heavy whipping cream
- 1/2 cup whole milk
- 4 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1 package (8 ounces) frozen chopped spinach, thawed and squeezed dry
- 2 tablespoons chopped fresh basil leaves, plus more for garnish
Optional
- 1 cup cooked orzo pasta
Instructions
- Season the salmon: In a small bowl, mix 1 teaspoon salt, 1/2 teaspoon black pepper, 2 teaspoons Italian seasoning, and 1/2 teaspoon garlic powder. Coat the salmon fillets evenly on all sides with this herb and spice mixture.
- Sear the salmon: Heat olive oil in a large skillet over medium heat until shimmering. Place the salmon skin side down and cook for 4 to 5 minutes, until the skin is crispy. Flip and cook for an additional 2 to 3 minutes, or until the salmon flakes easily and reaches an internal temperature of 145°F. Remove salmon to a plate and tent with foil to keep warm.
- Sauté the shallots and garlic: Lower heat to medium. Add butter and minced shallot to the skillet. Cook for 3 to 5 minutes until shallots are softened. Add minced garlic and crushed red pepper flakes; sauté for 30 seconds to 1 minute until fragrant.
- Make a roux and add broth: Sprinkle flour into the skillet, stirring constantly to coat the aromatics and absorb butter. Cook for 2 to 3 minutes until the mixture is lightly browned. Gradually whisk in the vegetable broth, breaking up any lumps. Bring the mixture to a simmer and add sun-dried tomatoes, remaining salt, pepper, and Italian seasoning. Cook for 4 to 5 minutes until the sauce thickens.
- Add the remaining ingredients: Stir in the heavy cream, milk, softened cream cheese, Parmesan cheese, thawed and drained spinach, and fresh chopped basil. Cook for 2 to 3 minutes until the cream cheese melts smoothly and the sauce thickens slightly. If using, stir in the cooked orzo pasta and toss to combine.
- Warm the salmon and serve: Return the salmon fillets to the skillet, reheating gently until warmed through. Serve each fillet topped with the creamy sauce and garnish with additional fresh basil leaves.
Notes
- Ensure the salmon is cooked to an internal temperature of 145°F for safety and best texture.
- Sun-dried tomatoes packed in oil add rich flavor; drain but keep some oil for extra taste.
- Optional cooked orzo makes this dish more filling as a complete meal.
- Be gentle when stirring in cream cheese to avoid lumps and achieve a smooth sauce.
- You can substitute spinach with kale or chard if preferred, but adjust cooking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
