Sort ingredients
cawlensing
QR Code
Listen
Pdf
Get your prep done before you start cooking: Season the salmon fillets with paprika, garlic powder, ½ teaspoon salt and ½ teaspoon pepper.
Mince the garlic cloves, chop the basil leaves and roughly chop the sun-dried tomatoes.
Heat oil from sun-dried tomatoes and butter over medium high. Add salmon and sear 3 minutes per side. Remove from skillet and place on a clean plate.
Reduce heat to medium low. Add garlic and sauté for 1 minute. Stir in sun-dried tomatoes, dried thyme, chili flakes and the remaining salt and pepper. Stir in tomato paste. Add flour and stir until incorporated.
Deglaze with vegetable broth and simmer for 2 minutes, while scraping the brown bits from the bottom of your skillet with a wooden spoon.
Pour in cream and stir in Parmesan. Bring the sauce to a simmer, add lemon juice and basil. Taste and adjust salt.
Return salmon to the skillet and simmer for 3 minutes.
Top off with basil, chili flakes and freshly ground black pepper. Enjoy!