Sundried Tomato Cream over Pan Seared Salmon

sundried tomato cream sauce


4 Salmon Fillets

3 Garlic Cloves, minced

1/2 cup Onions, minced

4 oz Sundried Tomatoes, rough chopped

1/4 tsp Paprika

1 cup Heavy Cream

4 Fresh Basil Leaves, chiffonade

1/4 tsp Red Pepper Flakes

1/2 - 1 Cup Chicken Stock

Olive Oil

Salt and Pepper to taste


Season salmon with salt and pepper. In a large pan over medium high heat, sear salmon in 2 Tbls of olive oil for 3- 4 minutes on each side. Remove from pan. In the same skillet add 2 additional Tbsp of olive oil and sauté, onions, garlic, sun dried tomatoes, paprika, red pepper flakes until soft and fragrant, 3-5 minutes. Add 1/2 cup chicken stock, deglaze pan and bring to a low simmer. Add heavy cream and stir to combine. Add salt and pepper to taste. Thin with extra chicken broth if desired. Add salmon back to pan simmer to reheat. Serve over cheese tortellini.

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