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This Sun-Dried Tomato Salmon is made in one skillet and ready in just 20 minutes! It’s an easy, flavorful and healthy weeknight dinner that the whole family will love.
Disclaimer: This post is sponsored by California Sun Dry. As always, all opinions are my own. Thank you for supporting brands that help me run this site!
This sun-dried tomato salmon may just be my new favorite way to cook salmon! It’s healthy, filling and incredibly flavorful, and a great way to switch up your normal salmon “routine”.
Why you’ll love this recipe
- It’s quick weeknight dinner that’s ready in just 20 minutes.
- The whole recipe is made over the stove, so there’s no need to turn on the oven.
- The flavors are absolutely delicious — if you like sun-dried tomatoes, you’ll love this recipe!
Salmon – I bought salmon from Whole Foods and it was already pre-portioned. If you buy fresh salmon, it may be a little bit larger so you might have to slice it into four separate fillets.
Butter – Can sub ghee or olive oil
Milk – Any kind works! I almost always use almond milk or oat milk
Cheese – Highly recommend freshly grated parmesan instead of pre-grated because it melts better and therefore creates a creamier sauce
Spinach – If there’s one optional ingredient, it’s the spinach, but adding spinach is the easiest way to squeeze some “greens” into this meal.
Step 1: Start by pan-searing the salmon for 4-5 minutes per side (the time varies depending on how thick the salmon is). Make sure to keep the heat on medium-high, and to put a lid on the skillet so the oil doesn’t splatter.
Step 2: Make the sauce. Add butter and garlic to the skillet and sauté for 2 minutes before adding in the California Sun Dry sun-dried tomato spread, vegetable broth and milk. Stir until everything is combined, then add in the cheese and reduce the heat to medium-low and simmer for 1-2 minutes.
Step 3: The sauce will thicken, and at this point you can stir in the spinach, and then add the salmon back into the skillet.
- Make sure to use freshly grated cheese so it doesn’t curdle.
How do I know if the salmon is cooked through?
If you want to make sure the salmon is cooked before removing it from the skillet, simply take a fork and cut a piece off. It should be VERY easy to cut, and flakey. If it’s not, cook for 1-2 more minutes .
Can I substitute the sun-dried tomato spread?
If you don’t have sun-dried tomato spread, you can definitely use regular sun-dried tomatoes. I recommend using at least a 1/2 cup, and make sure to chop them up into bite-size pieces.
If you made this recipe, be sure to leave a comment and star rating below!
Sun-Dried Tomato Salmon Skillet
- 2 tsp olive oil
- 4 salmon fillets
- 2 tbsp butter
- 2 garlic cloves minced
- 2 tbsp California Sun Dry sun-dried tomato spread
- 1/3 cup vegetable broth
- 1 cup milk
- 3 tbsp parmesan cheese freshly grated
- 2 cups spinach
- salt and pepper to taste
- Heat oil in a large skillet, then add the salmon and place a lid on the skillet. Cook salmon over medium-high heat for 4-5 minutes per side; then, transfer salmon onto a plate.
- Reduce heat to medium, then add the butter and garlic and sauté for 2 minutes. Then, add the sun-dried tomato spread, broth and milk and stir to combine. Reduce heat to medium-low, then slowly stir in the cheese until the sauce thickens. Allow it to simmer for 1-2 minutes or until it thickens, then stir in the spinach until it's wilted.
- Add the salmon back into the skillet, spooning the sauce over it. Enjoy!