One Pan Sun-Dried
Tomato Creamy Salmon
Every bite of this is creamy luxury and since it’s a one pan meal, it just tastes better. Pan seared salmon with mouthful’s of sun-dried tomatoes, garlic and parsley. It’s light, fresh and rich, all at the same time.
Trust me, this sun-dried tomato salmon will be a hit at your dinner table. Pasta, salmon, garlic and cream (without the calories and dairy) – sign me up!
Adjectives just speak to me.
One-pan. Creamy. Pan seared. Comfort food.
All the things.
Sun-dried tomatoes are naturally packed with kick butt flavor – make sure to use the ones packed in oil and don’t you dare waste that oil. Gosh, it adds so much depth of flavor to this dish.
Dried Italian seasoning, fresh garlic and parsley bring it all together. It’s simple, but doesn’t taste that way.
And yes, I have a hard time with recipe titles. I just want to include everything…One Pan Sun-Dried Tomato Creamy Salmon, it is. Why leave anything out.
Pro tip
Cook your pasta al dente. About 1-2 minutes before it is completely cooked.
Don’t over cook the sauce or wait until it’s really too thick. The hot pasta will soak up so much of the sauce and make it perfectly thick, rich and tasty.
Garnish with freshly cracked black pepper and more parsley. Throw in some red pepper flakes or scallions, if you are wild.
More salmon recipes to try!
One Pan Sun-Dried Tomato Creamy Salmon
- Total Time: 20 minutes
- Yield: 2-4 1x
- Diet: Gluten Free
Ingredients
- 1 tablespoon coconut oil (or cooking oil of your choice)
- 2–4 salmon filets
- 1 teaspoon each salt and black ground pepper
- 2 large garlic cloves, minced
- 1/3 cup sun-dried tomatoes packed in oil, roughly chopped
- 1 teaspoon Italian seasoning
- 1 heaping teaspoon arrowroot or tapioca powder
- 1 14oz. can unsweetened full fat coconut milk
- 1 cup fresh parsley, roughly chopped
- 4 cups gluten free pasta, cooked to package instructions
Instructions
- Heat an enamel or cast iron skillet up over medium heat. Swirl the coconut oil in the pan.
- Salt and pepper the flesh side of the salmon. Add the salmon to your heated pan, skin side down. Cook for 7 minutes and carefully flip over and cook for 3 minutes.
- Remove the salmon from the pan and place on a cutting board or plate to rest. Wipe the pan out with a paper towel.
- Add the pan back to the heat and add the garlic, sun-dried tomatoes and Italian seasoning to the pan. Saute for 1-2 minutes or until the garlic smells amazing and starts to brown slightly. Stir in the arrowroot flour.
- Pour in the coconut milk and chopped parsley while stirring to combine everything together. Turn the heat to low and bring up to a simmer. Stir occasionally for 2 minutes. Add the salmon back into the pan with the sauce, skin side down. Turn the heat off.
- Place the cooked pasta in a serving bowls or plates. Add a salmon filet to each and spoon the sauce on top.
- Prep Time: 5
- Cook Time: 15
- Category: seafood
- Method: stove top
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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