Ingredients
Scale
- 4 salmon fillets, preferably with skin on
- 3 tablespoons olive oil, divided
- 2 teaspoons Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons flour (can use gluten-free or all-purpose)
- 2 tablespoons tomato paste
- 1 cup chicken broth or clam juice
- ½ cup heavy cream
- ½ cup sundried tomatoes, drained
- 1 teaspoon lemon zest (zest from about ¼ of lemon)
- Fresh basil leaves, torn
- Parmesan cheese, freshly grated (for garnish)
Instructions
- Lightly sprinkle salt and pepper on salmon fillets.
- Heat 1 tablespoon olive oil in skillet over medium-high heat. Add salmon, skin side down, to skillet and cook about 7 to 8 minutes, until skin is crisped and browned and flesh is opaque about ¾ of the way up. Transfer to a plate and set aside while making sauce. (The fish will finish cooking in the sauce.)
- Reduce the heat to medium-low and add the remaining 2 tablespoons olive oil, Italian seasoning, salt, pepper, garlic, oregano and crushed red pepper to the skillet. Stir until garlic is fragrant and starting to brown. Add the flour and stir until a paste forms.
- Turn heat to medium, then add tomato paste and broth or clam juice and cook for 3 minutes, stirring frequently with a whisk until tomato paste is mixed in well.
- Reduce heat to low, then add heavy cream, sundried tomatoes and lemon zest. Whisk well to combine and simmer for about 3 minutes.
- Turn heat to medium-low and return salmon to skillet and place on top of sauce. Continue to cook for 10 minutes, or until salmon is cooked through.
- Garnish with fresh basil leaves, more lemon zest and Parmesan cheese, if desired. Serve with pasta, rice or side salad.
Recommended Equipment: Skillet, cutting board, knife, whisk, plate, spoon to stir
- Category: Salmon