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Ingredients
- ½ cup finely chopped drained oil-packed sun-dried tomatoes
- 2 tbsp oil from the sun-dried tomato jar, divided
- 4 skinless salmon fillets about 6 oz each
kosher salt
ground black pepper- 4 cloves garlic, minced
1 tbsp fresh thyme leaves
1 tsp red pepper flakes- ¾ cup low-sodium fish or vegetable broth
½ cup heavy cream- ¼ cup finely grated Parmesan
- torn fresh basil leaves
Instructions
- Set a rack in the upper third and heat the broiler. Heat 1 tablespoon tomato oil in an ovenproof skillet over medium-high. Season salmon and sear 3 minutes on the first side and 1 to 2 minutes on the second. Transfer to a plate.
- Over medium heat, cook garlic, thyme, pepper flakes and tomatoes in the remaining oil for about 1 minute. Add broth, cream and Parmesan. Season and simmer for 2 to 3 minutes, until slightly thickened.
- Return salmon and any juices to the skillet. Broil 4 to 6 minutes, watching closely, until the fish flakes.
Notes
Use an ovenproof skillet for the broiler step.
Adapted from Brooke Caison, Delish.
