Salmon in creamy sun-dried tomato sauce is an easy recipe for oven-baked salmon filet. Ready in less than 30 minutes, making it the perfect weeknight choice that’s impressive enough for guests.
Course
Main Course
Category
Mediterranean
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
Servings4
Calories332kcal
AutorElle
Ingredients
4x 150 g salmon fillets,skin on, scaled and pin-boned, from sustainable sources (600 g)
Sea salt and freshly ground pepper,to taste
1tablespoonolive oil,plus more
3shallots,finely chopped
50goil-packed sun-dried tomatoes,cut into thin strips (about 8 halves)
100mldry white wine
125mlvegetable broth
4tablespoonscrème fraîche(alternatively use heavy cream)
chopped fresh parsley,to garnish
To serve:
Cooked rice, pasta or potatoes
Steamed vegetables or green salad
Method
Arrange the oven rack in upper third of the oven. Preheat the oven to 400ºF / 200ºC (180°C fan-assisted).
Drizzle salmon with a little olive oil and rub all over the salmon, season with salt and pepper. Place the salmon in an oven-proof baking dish, skin-side up. Roast at the top third of the oven for 12-15 minutes, or until cooked through.
Meanwhile, in a large skillet, heat 1 tablespoon oil over medium heat. Add the sun-dried tomatoes and shallots; cook, stirring, for 2-3 minutes.
Increase the heat to medium-high to high; add the wine and broth. Cook, stirring, until the liquid has reduced by half, about 2 minutes.
Reduce the heat to medium and stir in the crème fraîche (or cream, if using) and season with salt and pepper; simmer for 2 minutes.
Serve the salmon topped with the sauce, and garnish with parsley. Enjoy with your choice of sides.
Notes
If preferred, the salmon can also be cooked in a skillet. To pan sear the salmon, heat a skillet over medium-high heat until it gets very hot. Coat the salmon fillet lightly with olive oil and season with salt, pepper. Transfer the salmon fillet to the pan, making sure that the skin-side is facing down. Cook it for 2-3 minutes, until the skin is crispy, and then flip it over and cook it for another 2-3 minutes, or until your fillet is cooked through. Remove the salmon from the pan, transfer it to a plate, and cover loosely with foil to keep warm while you prepare the sauce.