This dish is definitely worthy of its romantic name, with a creamy parmesan sauce, sun-dried tomatoes, and tender salmon that will melt in your mouth.

Here’s what you’ll need:

Ingredients:

• For the salmon:
  • 4 salmon fillets (skinless)
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• For the sauce:
  • 3 tablespoons butter
  • 2 teaspoons minced garlic
  • 3 tablespoons flour
  • 1 1/2 cups chicken broth
  • 3/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1 teaspoon lemon zest
  • Fresh basil, for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, combine olive oil, Italian seasoning, salt, and pepper. Brush the salmon fillets with the mixture.
3. Heat a large oven-proof skillet over medium-high heat. Add the salmon fillets and cook for 3-4 minutes per side, or until golden brown.
4. Transfer the salmon to a plate and set aside.
5. Melt the butter in the same skillet over medium heat. Add the garlic and cook for 30 seconds, or until fragrant.
6. Whisk in the flour and cook for 1 minute.
7. Gradually whisk in the chicken broth and heavy cream. Bring to a simmer and cook for 2-3 minutes, or until sauce thickens slightly.
8. Stir in the Parmesan cheese, sun-dried tomatoes, and lemon zest. Season with salt and pepper to taste.
9. Return the salmon to the skillet and spoon the sauce over the top.
10. Bake in the preheated oven for 10-12 minutes, or until the salmon is cooked through.
11. Garnish with fresh basil and serve immediately.

Tips:

• For a richer flavor, you can use browned butter in the sauce. Simply melt the butter in a saucepan over medium heat and cook until it turns golden brown and smells nutty.
• If you don’t have sun-dried tomatoes, you can substitute with chopped fresh tomatoes or a jar of roasted tomatoes.
• Serve the Marry Me Salmon with your favorite sides, such as roasted vegetables, rice, or pasta.

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Marry me salmon FAQ’s

• Can I substitute any of the ingredients? Sure, if you don’t have certain ingredients on hand, I can suggest possible substitutions that won’t compromise the dish’s flavor or texture.
• What type of salmon should I use? Any kind of salmon fillet will work, but wild-caught salmon typically has a richer flavor than farm-raised.
• Do I need to use sun-dried tomatoes? No, you can use fresh tomatoes or even skip them altogether if you prefer.
• What wine pairs well with this recipe? A light-bodied white wine like Chardonnay or Pinot Grigio would complement the creamy sauce and delicate salmon flavor.
• Can I make this recipe ahead of time? You can prepare the sauce up to a day in advance and store it in the fridge. Just reheat it gently before serving and cook the salmon as instructed.
• How can I make this recipe gluten-free? Use gluten-free flour in the sauce and serve the salmon with gluten-free sides like quinoa or brown rice.