Ingredients:

  • 4 salmon fillets, 6 oz each
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 2 shallots, finely minced
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1/4 tsp crushed red pepper flakes
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the salmon fillets completely dry with paper towels. Season liberally with salt and pepper.
  2. Heat olive oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Place salmon skin-side down, press firmly for 10 seconds, and sear for 5 minutes per side until a golden-brown crust forms. Remove fillets and set aside on a plate.
  3. Lower heat to medium. In the same pan, melt the butter. Add minced shallots and sauté for 2 minutes until translucent.
  4. Stir in the minced garlic, sun-dried tomatoes, and red pepper flakes. Cook for 60 seconds until fragrant.
  5. Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and whisk in the Parmesan cheese. Stir constantly for 2-3 minutes until the sauce thickens enough to coat the back of a spoon.
  6. Stir in the lemon juice to brighten the sauce.
  7. Return the seared salmon fillets to the pan, nesting them into the sauce. Spoon the cream mixture over the fish to glaze. Simmer for 2 more minutes until salmon reaches desired doneness.
  8. Garnish with chopped fresh parsley and serve immediately.