Sun-Dried Tomato Salmon Skillet
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.
- 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!
-Make sure to use freshly grated parmesan cheese so the cheese doesn't curdle
-Cooking salmon: To tell if the salmon is cooked through, simply cut it with a fork. The salmon should flake very easily. If it doesn't, cook it for 1-2 more minutes
-Substitution: If you don't have sun-dried tomato spread, you can use regular sun-dried tomatoes. I'd start with a 1/2 cup and cut them into bite-size pieces.
Calories: 383kcal | Carbohydrates: 5g | Protein: 38g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 118mg | Sodium: 371mg | Potassium: 997mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1870IU | Vitamin C: 5mg | Calcium: 159mg | Iron: 2mg