Salmon with Sundried Tomato Cream Sauce
SERVES: 4
PREP + COOK TIME: 40 MINUTES (20 minutes of this is to heat the broiler)
CALORIES: 297
Ingredients:
1 pound salmon*
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
½ cup finely chopped shallots
⅓ cup dry white wine
⅓ cup low-sodium chicken broth (you can use vegetable broth as well)
⅓ cup heavy cream
2 tablespoons chopped fresh parsley
Directions:
Arrange rack in upper third of oven. Preheat broiler to high. Line a baking sheet with foil.
Place salmon on the prepared baking sheet, skin-side down. Sprinkle with 1/4 teaspoon each salt and pepper. Broil, rotating the pan from front to back once, until the salmon is opaque in the center, 8 to 12 minutes. Cut into 4 portions.
Meanwhile, heat sun-dried tomato oil in a large skillet over medium heat. Add sun-dried tomatoes and shallots; cook, stirring, for 1 minute. Increase heat to high and add wine and broth. Cook until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream and the remaining 1/4 teaspoon each salt and pepper; simmer for 2 minutes. Serve the salmon topped with the sauce and garnish with parsley.
*This recipe features broiled salmon— but this sauce can be made and used on many different types of protein. It’s ridiculously delicious!