Ingredients:

  • 2 (6-ounce/170g) salmon fillets, skin on or off, pin bones removed
  • 1 tablespoon (15 ml) olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon (15 ml) olive oil
  • 2 cloves garlic, minced
  • 1/4 cup (60 ml) sun-dried tomatoes, oil-packed, drained and chopped (reserve 1 tsp of the oil)
  • 1/2 cup (120 ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1 cup (240 ml) heavy cream
  • 1/4 cup (20g) grated Parmesan cheese, plus more for serving
  • 1 tablespoon chopped fresh basil, plus more for garnish
  • 1 tablespoon chopped fresh parsley
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Pat the salmon fillets dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in the large skillet over medium-high heat until shimmering. Place the salmon fillets in the hot skillet, skin-side down (if using skin-on fillets). Sear for 4-6 minutes, or until the skin is crispy and golden brown. Flip and cook for another 2-4 minutes, or until the salmon is cooked through and flakes easily with a fork or reaches an internal temperature of 145°F (63°C). Remove salmon from the pan and set aside.
  3. In the same skillet, add reserved sun-dried tomato oil and garlic, sauté until fragrant, about 30 seconds. Be careful not to burn the garlic.
  4. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2-3 minutes.
  5. Stir in the heavy cream, Parmesan cheese, sun-dried tomatoes, basil, parsley, and red pepper flakes (if using). Simmer for 3-5 minutes, or until the sauce has thickened slightly. Season with salt and pepper to taste.
  6. Gently return the salmon fillets to the skillet and spoon the sauce over the top. Heat through for another minute. Serve immediately, garnished with fresh basil and extra Parmesan cheese.