How do I store leftovers?

Refrigerate leftovers in an airtight container for up to two days. Reheat gently on the stove with a little extra cream or broth to revive the sauce.

How can I make this gluten-free?

Good news—this recipe is naturally gluten-free! Just double-check your broth and cheese to ensure they haven't been cross-contaminated.

Can I make this dairy-free?

Yes, you can substitute heavy cream with coconut milk or almond milk, and replace Parmesan cheese with dairy-free cheese alternatives. The taste will vary slightly but still be delicious.

Can I use fresh tomatoes instead of sun-dried tomatoes?

Fresh tomatoes can work in a pinch, but sun-dried tomatoes add a uniquely rich flavor that's hard to match. If using fresh tomatoes, cook them a bit longer to remove excess moisture.

Can I use a different protein source?

Absolutely! Chicken breasts, shrimp, or even tofu work wonderfully. Adjust cooking times as needed based on your choice of protein.

Marry Me Salmon: 7 Irresistible Steps for True Love

Description

This Marry Me Salmon is a creamy, flavorful dish featuring perfectly seared salmon fillets in a garlic-Parmesan sauce with sun-dried tomatoes and fresh basil. It’s ready in under 30 minutes and perfect for date nights or family dinners!

Ingredients

Scale

4 salmon fillets (6 oz each)
2 tablespoons olive oil
Salt and pepper, to taste
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 teaspoon red pepper flakes (optional)
2 tablespoons sun-dried tomatoes, chopped
2 tablespoons fresh basil, chopped
Juice of 1 lemon

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Instructions

Preheat your oven to 375°F (190°C).
Heat olive oil in an oven-safe skillet over medium-high heat. Season salmon fillets with salt and pepper.
Sear salmon skin-side up for 3–4 minutes until golden, then flip and cook 2 more minutes. Remove salmon and set aside.
Reduce heat to medium. Add garlic and sauté for 1 minute until fragrant.
Stir in chicken broth and heavy cream. Add Parmesan, red pepper flakes (if using), sun-dried tomatoes, and lemon juice. Simmer 3–4 minutes until slightly thickened.
Return salmon to the skillet, spoon sauce over the top, and transfer skillet to the oven.
Bake for 8–10 minutes or until salmon is cooked through and flakes easily.
Remove from oven, garnish with fresh basil, and serve hot.

Notes

Substitute chicken broth with vegetable broth .
For dairy-free: use coconut cream and dairy-free Parmesan.
Store leftovers up to 2 days in an airtight container.
Great with pasta, mashed potatoes, or roasted veggies.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Oven + Stovetop
Cuisine: American

Nutrition

Serving Size: 1 salmon fillet with sauce
Calories: 485 kcal
Sugar: 2 g
Sodium: 520 mg
Fat: 34 g
Saturated Fat: 14 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 38 g
Cholesterol: 130 mg