There may be plenty of fish in the sea, but this is the only (Marry Me) salmon recipe you’ll ever need.
Marry Me Salmon
There may be plenty of fish in the sea, but this is the only (Marry Me) salmon recipe you'll ever need.
Ingredients
- 4 teaspoons Italian seasoning divided
- 1-1/2 teaspoons salt divided
- 1 teaspoon pepper divided
- 1/2 teaspoon garlic powder
- 1 pound salmon fillets skin-on
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 shallot minced
- 2 garlic cloves minced
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup all-purpose flour
- 2 cups reduced-sodium vegetable broth
- 1/2 cup julienned oil-packed sun-dried tomatoes
- 1/2 cup heavy whipping cream
- 1/2 cup whole milk
- 4 ounces cream cheese softened
- 1/2 cup grated Parmesan cheese
- 8 ounces frozen chopped spinach thawed and squeezed dry
- 2 tablespoons chopped fresh basil leaves plus more for garnish
- 1 cup cooked orzo pasta optional
Instructions
- In a small bowl, combine 2 teaspoons Italian seasoning, 1 teaspoon salt, 1/2 teaspoon pepper and garlic powder. Coat salmon fillets with spice mixture.
- Heat oil in a large skillet over medium heat. Add salmon, skin-side down; cook until skin is crispy, 4-5 minutes. Flip; cook another 2-3 minutes or until salmon flakes easily with a fork and an instant-read thermometer inserted into the center of a filet reaches 145°. Remove to a plate; tent with foil to keep warm.
- Reduce skillet heat to medium; add butter and shallot. Cook until shallot is softened, 3-5 minutes. Add garlic and crushed red pepper flakes; cook until fragrant, 30-60 seconds. Stir in flour; cook until lightly browned, 2-3 minutes.
- Slowly whisk in broth; bring to a simmer. Add sun-dried tomatoes and the remaining 2 teaspoons Italian seasoning, 1/2 teaspoon salt and 1/2 teaspoon pepper; cook until thickened, 4-5 minutes.
- Stir in cream, milk, cream cheese, Parmesan, spinach and basil. Cook until the cream cheese has melted and the sauce is smooth, 2-3 minutes. Stir in cooked orzo, if using.
- Return salmon to the skillet; cook until warmed through. Garnish with basil to serve.
