Ingredients:

  • 4 salmon fillets (6 oz each), skin-on
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1/2 cup sun-dried tomatoes, oil-packed and julienned
  • 1/2 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1/2 cup fresh basil, roughly torn

Instructions:

  1. Season salmon fillets with salt and pepper. Heat olive oil in a 12-inch skillet over medium-high heat. Sear salmon skin-side down for 4–5 minutes until the skin is brown and releases easily. Flip and cook for 2 minutes on the flesh side. Remove salmon from pan (it will be slightly underdone).
  2. Reduce heat to medium. In the same skillet, sauté shallots and sun-dried tomatoes for 1-2 minutes until softened and fragrant. Add minced garlic, oregano, and red pepper flakes; cook for 1 minute to toast the spices.
  3. Deglaze the pan with chicken broth, scraping up the browned bits. Pour in heavy cream and bring to a gentle simmer.
  4. Whisk in the grated Parmesan cheese until the sauce thickens and becomes glossy. Simmer for 3 minutes until the sauce coats a spoon.
  5. Return salmon fillets to the skillet, skin side up. Spoon sauce around the fish but not over the skin to keep it crispy. Let everything simmer together for 2 minutes until the salmon is heated through. Garnish with fresh basil before serving.