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.