Description
Indulgence takes center stage in this Creamy Sun-Dried Tomato Salmon with Roasted Potatoes recipe, offering a decadent twist on the classic favorite, Creamy Tuscan Salmon. This salmon dish is the perfect fusion of comfort food and culinary sophistication. The recipe combines tender salmon bites and crispy roasted potatoes in a creamy sun-dried tomato sauce. It’s the perfect blend of flavor and textures.
Ingredients
Scale
FOR THE ROASTED POTATOES:
- 2 large potatoes, peeled and diced into small chunks
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
FOR THE SALMON:
- 1 1/4 pound salmon, skinless
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1 teaspoon black pepper
FOR THE CREAMY SUN-DRIED TOMATO SAUCE:
- 4 tablespoons butter
- 1 shallot, minced
- 4 garlic cloves, minced
- 8 sun-dried tomatoes in oil, chopped
- 1/3 cup chicken stock
- 1 1/2 cup heavy whipping cream
- 1/2 cup freshly grated Parmesan cheese
- 1 1/2 cups fresh baby spinach
Instructions
- Preheat oven to 375°.
- Peel and dice the potatoes.
- Add them to a bowl with the olive oil, salt, pepper, garlic powder, onion powder and paprika.
- Stir to coat.
- In a single layer, place the potatoes on a baking sheet. Bake until crispy and golden brown.
- While the potatoes are roasting, cut the salmon into bites.
- Add to the same bowl you used to prep the potatoes.
- Pour in a teaspoon of olive oil. Season with salt and pepper.
- Heat a skillet to medium/medium-high. Once heated, add the salmon bites. Allow to sear on one side before flipping. You may have to sear in batches.
- Once all of the salmon is cooked through and seared, remove and reserve on a plate.
- In the same pan, melt the butter.
- Sauté the shallots and garlic to soften for a few minutes.
- Add in the chopped sun-dried tomatoes. Cook for another minute.
- Pour in the stock and allow to reduce for 2 minutes.
- Add in the heavy cream. Simmer for 8-10 minutes.
- The sauce should be thick, but not too thick. If it too thick, add in a touch more stock.
- Stir in the freshly grated Parmesan cheese (just a little at a time to avoid clumping).
- Add in the baby spinach and allow to wilt a few minutes.
- Stir in the roasted potatoes.
- Add in the salmon. Gently fold to combine. Warm through a few minutes.
- Serve.
- ENJOY!
Notes
- Substitute the salmon with shrimp or chicken.
- Cut the potatoes uniformly and add to a sheet pan in a single layer to ensure an even roast.
- Toss the potatoes a few times as they are roasting.
- Use quality salmon.
- Try not to overcook the salmon.
- Allow the sauce to simmer slowly to develop flavor and thicken.
- If the sauce is too thick after simmering, add in a touch more stock. If too thin, add in touch more cream.
- Incorporate the Parmesan cheese slowly to avoid clumping.
- Gently fold in the seared salmon bites so as not to break them apart.
- Serve alone, with a steamed vegetable, side salad and/or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Moderate
- Cuisine: Seafood