Pan-Seared Salmon with Sun-Dried Tomato Cream Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender salmon fillets pan-seared to a golden crust, bathed in a rich sun-dried tomato and cream sauce that perfectly balances tang and sweetness. This mediterranean-inspired mother’s day ready in about 30 minutes pairs 6 oz each salmon fillets, olive oil, chopped sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.1 (15 ratings) Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 salmon fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Place salmon fillets skin-side down in the skillet and cook for 4-5 minutes without moving, until the edges are crispy and golden. Flip and cook for an additional 3 minutes until cooked through and opaque.
  3. Step 3: Remove salmon from skillet and set aside. In the same skillet, add 3 minced garlic cloves and 1/3 cup chopped sun-dried tomatoes, sauté over medium heat for 1 minute until fragrant.
  4. Step 4: Pour in 1 cup heavy cream and bring to a gentle simmer, stirring frequently. Cook for 3-4 minutes until the sauce thickens and coats the back of a spoon.
  5. Step 5: Stir in 2 tbsp chopped fresh basil and 1 tbsp lemon juice, adjust seasoning with salt if needed.
  6. Step 6: Return salmon to the skillet briefly to warm in the sauce for 1 minute, then serve immediately with sauce spooned over the top.

Frequently asked questions

How long does Pan-Seared Salmon with Sun-Dried Tomato Cream Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Salmon with Sun-Dried Tomato Cream Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 6 oz each salmon fillets from drying out.

Can I substitute ingredients in Pan-Seared Salmon with Sun-Dried Tomato Cream Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Salmon with Sun-Dried Tomato Cream Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Salmon with Sun-Dried Tomato Cream Sauce?

Mediterranean mother’s day like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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