How can I make this gluten-free?

Use 1:1 gluten-free flour instead of all-purpose flour.

Can I make this dairy-free?

I cannot promise equitable results but I think the best substitutions would be a butter alternative like Earth Balance and coconut cream or full-fat coconut milk instead of heavy cream. Omit the parmesan cheese.

How should I store the leftovers?

Store any leftovers in an airtight container in the fridge for up to four days. The sauce will get pretty thick as it cools but will thin out when warmed. You can always adjust the consistency of the sauce with a splash more broth.

Can I use fresh tomatoes instead of sun-dried tomatoes?

No, I don’t recommend it. Fresh tomatoes do not have the same, deep flavor and sun-dried tomatoes. If you don’t have sun-dried tomatoes use 2-3 tablespoons tomato paste or sun-dried tomato pesto .

Can I use a different protein source?

This recipe would be delicious with thin chicken breasts or chicken thighs.

Marry Me Salmon (salmon so good you'll be falling in love!)

Description

Do you take this salmon to be your lawfully delicious weeknight comfort food? Yes, yes I do.

Ingredients

Units Scale

1 1/4 lb salmon (cut into 4 fillets)
2 1/2 tablespoons extra virgin olive oil, divided
1/2 teaspoon each kosher salt and black pepper
2 teaspoons Italian seasoning
1 teaspoon smoked paprika
2 tablespoons butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
3/4 cup chicken broth
1/2 cup heavy cream
1/3 cup sun-dried tomatoes in oil, finely chopped
1/2 cup parmesan cheese, grated
1 lemon, 1/2 teaspoon zest and 1 tablespoon juice
Fresh basil, for serving

Cook Mode Prevent your screen from going dark while cooking this recipe!

Instructions

Salmon: pat the salmon fillets dry with a paper towel. Drizzle ½ tablespoon olive oil on the salmon fillets and use your hands or a pastry brush to make sure the salmon is evenly coated. Season with the salt and pepper first, then the smoked paprika and Italian seasoning. Press the seasonings into the salmon, it should seep into the oil. Heat a large cast iron skillet or nonstick skillet over medium high heat and add remaining two tablespoons oil. When the oil is hot, add the salmon, seasoned side down (skin side up) and sear for three minutes. Flip the salmon and cook another 2-3 minutes until the salmon is just cooked through. Cooking time will vary slightly based on the thickness of your fillet but it cooks quickly! Take care not to overcook friends. Remove the salmon to a plate.

Sauce: reduce the heat to low and to the same pan add the butter and garlic and sauté for 60-90 seconds, until fragrant. Add the flour and whisk until smooth and well combined, cook for 1-2 minutes. Use a paper towel to press out most of the oil in the chopped sun-dried tomatoes. Pour in the broth, cream and tomatoes and whisk until the sauce is cohesive. Simmer for a minute or two until it starts to thicken. Add the lemon zest, lemon juice (about the amount from half the lemon) and parmesan. Stir. Taste and adjust with a pinch more salt and pepper, if needed. If you use salted butter and salty broth, you may not need the extra seasoning, taste and see!

Finish it up: return the salmon to the sauce and any juices that accumulated on the plate. I usually remove the skin before adding the salmon back to the sauce. Serve the salmon with the sauce spooned over top, extra parmesan and lots of fresh basil.

Then tune into the joyful chorus of MARRY ME PLEASE to whomever you serve this to.

Notes

Rustic mash: add 10oz whole baby potatoes (I don’t peel them!) to boiling water and boil until tender, about 25 minutes. Drain and add 2 tablespoons butter, 2 tablespoons heavy cream and ½ teaspoon each salt and pepper. Use a potato masher to mash until mostly smooth. (I used tricolor potatoes which made my mash look rather sus 🤨😅 but it still tasted great. Use all gold potatoes to avoid this problem.)

Sauteéd kale: remove the leaves from the ribs of one bunch of kale. Thinly slice the kale into ribbons. Heat a swish of olive oil in a skillet and add some of your chopped garlic, sautéing for 30 seconds or so. Add kale and a couple tablespoons of chopped sun-dried tomatoes. Sauté for 3-4 minutes, or until kale is softened and tender. Season to taste with salt and pepper.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Nutrition

Serving Size: 1/4 recipe
Calories: 419
Sugar: 0.9 g
Sodium: 484.1 mg
Fat: 27.4 g
Carbohydrates: 7.9 g
Fiber: 1.3 g
Protein: 37.4 g
Cholesterol: 112.8 mg