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salmon in a skillet with sun-dried tomato sauce
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5 from 2 votes

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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: dinner
Cuisine: American, Mediterranean
Diet: Gluten Free
Keyword: pan seared salmon, sun-dried tomato salmon
Servings: 4
Calories: 383kcal
Author: Erin


  • 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