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 Bruschetta
1/3 cup vegetable broth
1 cup milk
3 tbsp parmesan cheese freshly grated
2 cups spinach
Salt and pepper to taste

Instructions

This one pan Sun-Dried Tomato Salmon Skillet is not only delicious but very easy to make. Our recipe is ideal for busy weeknights or even special occasions with a gourmet touch. Our sun dried tomatoes beautifully complement the savory salmon. Serve it with a side of your favorite veggies or a salad for a delicious dinner.

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 California Sun Dry Sun-Dried Tomato Bruschetta, broth and milk and stir 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

Bruschetta (Pack of Two)

California Sun-Dry’s sun-dried tomato bruschetta is made with the highest quality vine-ripened tomatoes at the peak of ripeness and flavor, slowly dried for 7-10 days in the sun. Our bruschetta is perfect for elevating your charcuterie and cheese platters. Bursting with delightful flavors of rosemary and thyme, use it to enhance your recipes or enjoy … Continued

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 Bruschetta
1/3 cup vegetable broth
1 cup milk
3 tbsp parmesan cheese freshly grated
2 cups spinach
Salt and pepper to taste

Instructions

This one pan Sun-Dried Tomato Salmon Skillet is not only delicious but very easy to make. Our recipe is ideal for busy weeknights or even special occasions with a gourmet touch. Our sun dried tomatoes beautifully complement the savory salmon. Serve it with a side of your favorite veggies or a salad for a delicious dinner.

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 California Sun Dry Sun-Dried Tomato Bruschetta, broth and milk and stir 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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