Lightly season salmon fillets with salt and pepper.
In a large non stick pan on medium heat, sear salmon fillets in 2 tablespoons oil, 2 – 3 minutes on each side.
Remove salmon from the pan and set aside.
In the same skillet add 2 tablespoons oil reserved from the sun-dried tomatoes jar
Saute onion, garlic, sun-dried tomatoes, paprika, red chili pepper flakes and dried basil for 1 minute until garlic fragrant.
Add vegetable stock to deglaze the skillet and bring to a gentle simmer.
Add half and half to the skillet and stir until a creamy sauce forms.
Adjust seasoning with salt and pepper.
Add salmon back to the skillet and reheat for a few minutes.
Sprinkle with fresh basil and serve over pasta, rice or cauliflower rice
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (520g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 365 (62%)|
|Amt Per Serving||% DV|
|Total Fat 40.6g||54 %|
|Saturated Fat 14.7g||74 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 153.7mg||47 %|
|Sodium 872.6mg||30 %|
|Potassium 948.6mg||25 %|
|Total Carbohydrate 9.4g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 8.8g|
|Protein 44.6g||64 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 588
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