Ingredients

For the Salmon

• 4 salmon fillets
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 1 teaspoon paprika
• 1 teaspoon garlic powder

For the Sauce

• 2 tablespoons butter
• 4 garlic cloves, minced
• ½ cup chicken broth
• 1 cup heavy cream
• ½ cup grated parmesan cheese
• ⅓ cup sun-dried tomatoes, chopped
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh basil or parsley for garnish

Instructions

1. Season the Salmon

Pat salmon fillets dry with paper towels. Season both sides with salt, pepper, paprika, and garlic powder.

2. Sear the Salmon

Heat olive oil in a large skillet over medium-high heat.

Place salmon fillets skin-side down and cook for about 4–5 minutes per side until golden brown and nearly cooked through. Remove from skillet and set aside.

3. Make the Sauce

Reduce heat to medium. Add butter and garlic to the skillet and sauté for about 30 seconds until fragrant.

Pour in chicken broth and scrape up any browned bits from the pan.

Stir in heavy cream, parmesan cheese, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Simmer for 3–5 minutes until slightly thickened.

4. Finish the Dish

Return salmon to the skillet and spoon sauce over the top. Simmer for another 2–3 minutes until salmon is fully cooked and coated in sauce.

5. Serve

Garnish with fresh basil or parsley and serve warm.

Tips

• Do not overcook the salmon to keep it tender and juicy.
• Use freshly grated parmesan for the smoothest sauce.
• Pat salmon dry before cooking for a better golden crust.
• Sun-dried tomatoes in oil add extra flavor and richness.
• Adjust sauce thickness by adding more broth or cream as needed.
• For extra heat, add more red pepper flakes.
• Use a nonstick or cast-iron skillet for best results.

Serving Suggestions

Serve with:

• Garlic mashed potatoes
• Pasta or fettuccine
• Steamed rice
• Roasted asparagus
• Sautéed spinach
• Crusty bread for dipping