Creamy Sun-Dried Tomato Salmon Recipe

Why You’ll Love Creamy Sun-Dried Tomato Salmon Recipe

I enjoy this recipe because it comes together quickly and delivers bold, balanced flavors. I like how the salmon stays moist while the creamy sauce absorbs the garlic, Parmesan, and sun-dried tomatoes. It’s one of those meals I turn to when I want something satisfying that doesn’t require a lot of prep or cleanup.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 salmon fillets (about 6 oz each)
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped (packed in oil for extra flavor)
1 cup heavy cream (or half-and-half)
1 cup fresh spinach, chopped
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh basil or parsley for garnish (optional)

Directions

I start by patting the salmon fillets dry and seasoning both sides with salt and pepper. I heat the olive oil in a large skillet over medium-high heat and add the salmon, cooking it for about 4 to 5 minutes per side until cooked to my liking. Once done, I remove the salmon from the skillet and set it aside.

In the same skillet, I add the minced garlic and sauté it for about a minute until fragrant. I stir in the chopped sun-dried tomatoes and let them cook briefly. I then pour in the heavy cream, bring it to a gentle simmer, and stir in the Italian seasoning along with salt and pepper. Next, I add the spinach and Parmesan cheese, stirring until the spinach wilts and the sauce becomes smooth and creamy.

I gently return the salmon fillets to the skillet and spoon the sauce over them. I let everything cook together for another minute to heat through, then garnish with fresh basil or parsley before serving.

Servings and Timing

I usually serve this recipe as 4 portions. Prep time takes about 10 minutes, cook time is around 15 minutes, and the total time comes to approximately 25 minutes.

Variations

I sometimes add red pepper flakes for a little heat. When I want a lighter version, I use half-and-half instead of heavy cream. I also like swapping spinach for kale or adding mushrooms to the sauce for extra texture.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm the salmon gently over low heat so the sauce doesn’t separate and the fish stays tender.

FAQs

Can I use frozen salmon?

I can use frozen salmon as long as it’s fully thawed and patted dry before cooking.

Does the salmon need skin on?

I use skin-on or skinless salmon depending on what I have, and both work well.

Can I substitute the Parmesan cheese?

I sometimes use Romano or Asiago cheese for a slightly different flavor.

How do I know when the salmon is cooked?

I check that it flakes easily with a fork and is opaque in the center.

Can I make this dairy-free?

I can use full-fat coconut milk and dairy-free cheese, though the flavor will change slightly.

What sides go best with this dish?

I like serving it with pasta, rice, mashed potatoes, or a simple green salad.

Will the sauce thicken as it cools?

I notice the sauce thickens slightly as it rests, which I actually like.

Can I add lemon juice?

I sometimes add a small squeeze of lemon juice at the end for brightness.

Is this recipe keto-friendly?

I consider it keto-friendly since it’s low in carbs and high in healthy fats.

Can I double the sauce?

I often double the sauce when serving it over pasta or rice.

Conclusion

I keep this creamy sun-dried tomato salmon recipe in my regular dinner rotation because it’s quick, flavorful, and feels indulgent without being complicated. It’s a dish I enjoy making when I want something comforting, elegant, and reliably delicious.