RecipesRECIPES

Sun-Dried Tomato Salmon Skillet

By The Almond Eater

Prep Time: 5 minutes / Cook Time: 15 minutes / Yields: 4 servings

California Sun Dry

Ingredients

2 tsp olive oil
4 salmon fillets
2 tbsp butter
2 garlic cloves minced
2 tbsp Sun-Dried Tomato Spread
1/3 cup vegetable broth
1 cup milk
3 tbsp parmesan cheese freshly grated
2 cups spinach
Salt and pepper to taste

Instructions

Step 1
Heat oil in a large skillet, then add the salmon and place a lid on the skillet. Cook salmon over medium-high heat for 4-5 minutes per side; then, transfer salmon onto a plate.

Step 2
Reduce heat to medium, then add the butter and garlic and sauté for 2 minutes. Then, add the sun-dried tomato spread, broth and milk andstir to combine. Reduce heat to medium-low, then slowly stir in the cheese until the sauce thickens. Allow it to simmer for 1-2 minutes or until it thickens, then stir in the spinach until it’s wilted.

Step 3
Add the salmon back into the skillet, spooning the sauce over it. Enjoy!

Notes: Make sure to use freshly grated parmesan cheese so the cheese doesn’t curdle

Cooking salmon: To tell if the salmon is cooked through, simply cut it with a fork. The salmon should flake very easily. If it doesn’t, cook it for 1-2 more minutes

PRODUCT USED

Spread

Jazz up your whole menu with our intensely flavored, easy-to-use, Tomato Spread. Substitute our Spread in any recipe calling for tomato paste and give a new life to your family’s favorites. Spread it on bagels with cream cheese, add it to grilled cheese sandwiches, give your burgers extra taste and add richness to meatloaf.

California Sun Dry
California Sun Dry

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Recipes

Sun-Dried Tomato Salmon Skillet

By The Almond Eater

Prep Time: 5 minutes / Cook Time: 15 minutes / Yields: 4 servings

California Sun Dry

Ingredients

2 tsp olive oil
4 salmon fillets
2 tbsp butter
2 garlic cloves minced
2 tbsp Sun-Dried Tomato Spread
1/3 cup vegetable broth
1 cup milk
3 tbsp parmesan cheese freshly grated
2 cups spinach
Salt and pepper to taste

Instructions

Step 1
Heat oil in a large skillet, then add the salmon and place a lid on the skillet. Cook salmon over medium-high heat for 4-5 minutes per side; then, transfer salmon onto a plate.

Step 2
Reduce heat to medium, then add the butter and garlic and sauté for 2 minutes. Then, add the sun-dried tomato spread, broth and milk andstir to combine. Reduce heat to medium-low, then slowly stir in the cheese until the sauce thickens. Allow it to simmer for 1-2 minutes or until it thickens, then stir in the spinach until it’s wilted.

Step 3
Add the salmon back into the skillet, spooning the sauce over it. Enjoy!

Notes: Make sure to use freshly grated parmesan cheese so the cheese doesn’t curdle

Cooking salmon: To tell if the salmon is cooked through, simply cut it with a fork. The salmon should flake very easily. If it doesn’t, cook it for 1-2 more minutes

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