Ingredients:

  • 4 center-cut salmon filets (approx. 6oz/170g each)
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/4 cup low-sodium broth
  • 1/3 cup sun-dried tomatoes packed in oil, julienned
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • Fresh basil leaves for garnish

Instructions:

  1. Pat the salmon filets with paper towels until the surface is completely dry and matte. Season with salt and pepper immediately before cooking.
  2. Heat oil in a 12-inch skillet over medium-high heat until shimmering. Place salmon in the pan (flesh-side down if skinless). Press firmly for 10 seconds.
  3. Sear undisturbed for 5 minutes until a deep golden crust forms. Flip and cook for 2 additional minutes. Remove salmon from the pan and set aside.
  4. Reduce heat to medium. In the same pan, sauté minced garlic and sun-dried tomatoes for about 1 minute until fragrant.
  5. Stir in the broth, heavy cream, dried oregano, and red pepper flakes. Bring to a gentle simmer.
  6. Lower heat and gradually whisk in the grated Parmesan cheese until the sauce is smooth and emulsified.
  7. Return the salmon to the pan, nesting it into the sauce. Allow to sit for 1-2 minutes to finish cooking through residual heat. Garnish with fresh basil.