Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Season the salmon
In a small bowl, combine 2 teaspoons of the Italian seasoning with 1 teaspoon salt, 1/2 teaspoon pepper and the garlic powder. Coat the salmon fillets all over with the spice mixture.
- 2
Sear the salmon
Heat the olive oil in a large skillet over medium heat. Add the salmon skin-side down and cook until the skin is crispy, 4-5 minutes. Flip and cook another 2-3 minutes, until the salmon flakes easily and hits 145F in the center. Move it to a plate and tent with foil.
- 3
Build the base
Reduce the heat to medium and add the butter and minced shallot. Cook until the shallot softens, 3-5 minutes. Add the minced garlic and red pepper flakes and cook until fragrant, 30-60 seconds. Stir in the flour and cook until lightly browned, 2-3 minutes.
- 4
Simmer the sauce
Slowly whisk in the vegetable broth and bring to a simmer. Add the julienned sun-dried tomatoes and the remaining 2 teaspoons Italian seasoning, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook until thickened, 4-5 minutes.
- 5
Make it creamy
Stir in the heavy cream, milk, softened cream cheese, Parmesan, the thawed and squeezed-dry spinach, and the chopped basil. Cook until the cream cheese melts and the sauce is smooth, 2-3 minutes. Stir in the cooked orzo now if you're using it.
- 6
Finish
Return the salmon to the skillet and cook just until warmed through. Garnish with more chopped basil and serve.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Marry Me Salmon
Created by: MacroMeals
Ingredients
- 4 tsp Italian seasoning
- 1 1/2 tsp salt
- 1 tsp pepper
- 1/2 tsp garlic powder
- 1 lb salmon fillets
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 1 shallot
- 2 garlic cloves
- 1/4 tsp crushed red pepper flakes
- 1/4 cup all-purpose flour
- 2 cup vegetable broth
- 1/2 cup sun-dried tomatoes
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 4 oz cream cheese
- 1/2 cup Parmesan cheese
- 8 oz frozen spinach
- 2 tbsp fresh basil
- 1 cup orzo
Instructions
- Season the salmonIn a small bowl, combine 2 teaspoons of the Italian seasoning with 1 teaspoon salt, 1/2 teaspoon pepper and the garlic powder. Coat the salmon fillets all over with the spice mixture.
- Sear the salmonHeat the olive oil in a large skillet over medium heat. Add the salmon skin-side down and cook until the skin is crispy, 4-5 minutes. Flip and cook another 2-3 minutes, until the salmon flakes easily and hits 145F in the center. Move it to a plate and tent with foil.
- Build the baseReduce the heat to medium and add the butter and minced shallot. Cook until the shallot softens, 3-5 minutes. Add the minced garlic and red pepper flakes and cook until fragrant, 30-60 seconds. Stir in the flour and cook until lightly browned, 2-3 minutes.
- Simmer the sauceSlowly whisk in the vegetable broth and bring to a simmer. Add the julienned sun-dried tomatoes and the remaining 2 teaspoons Italian seasoning, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook until thickened, 4-5 minutes.
- Make it creamyStir in the heavy cream, milk, softened cream cheese, Parmesan, the thawed and squeezed-dry spinach, and the chopped basil. Cook until the cream cheese melts and the sauce is smooth, 2-3 minutes. Stir in the cooked orzo now if you're using it.
- FinishReturn the salmon to the skillet and cook just until warmed through. Garnish with more chopped basil and serve.