Ingredients
Scale
- 4 salmon filets, skinless
- 1 tablespoon olive oil
- 2 teaspoons dried Italian seasoning (divided)
- ½ teaspoon Kosher salt
- ¼ teaspoon cracked black pepper
- 3 tablespoons butter
- 2 teaspoons garlic, minced
- 3 tablespoons flour
- 1 ½ cups chicken broth
- ¾ cup heavy cream
- ½ cup parmesan, grated
- ½ cup sun-dried tomatoes, drained
- 1 teaspoon lemon zest
- Fresh basil for garnish
Instructions
- Brush olive oil on top of each salmon filet.
- Season filets evenly with 2 teaspoons Italian seasoning, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear salmon for 3 minutes per side until golden brown and cooked through; remove from pan.
- In the same skillet, melt butter over medium-high heat.
- Sauté minced garlic for 30 seconds until fragrant.
- Stir in flour and cook to create a roux.
- Whisk in chicken broth and heavy cream until smooth.
- Add parmesan, sun-dried tomatoes, the remaining 1 teaspoon Italian seasoning, and lemon zest.
- Return salmon to the skillet to coat in the sauce.
- Garnish with fresh basil and serve immediately.
Notes
- Ensure chicken broth is at room temperature for a smoother sauce.
- Use high-quality parmesan cheese for the best melted consistency.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10
- Cook Time: 15
- Category: Salmon
- Method: Pan-searing
- Cuisine: American