Salmon in Creamy Sun-Dried Tomato Sauce

Layer on the flavor with a creamy sun-dried tomato sauce over lightly seasoned sauteed salmon.


  • For the salmon:
  • 1 pound salmon, skin off, divided into 4 fillets
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • For the cream sauce:
  • 1 1/2 cups heavy cream
  • 1 tablespoon lemon juice
  • 1/2 cup vegetable stock
  • 1 teaspoon salt
  • 1 teaspoon chili flakes
  • 3/4 cup sun-dried tomatoes, rehydrated in oil
  • 4 tablespoons chopped basil


  1. Brush each fillet with lemon juice and salt. In a large nonstick pan, add olive oil and saute salmon on medium heat. Remove from pan and set aside.
  2. In the same pan, combine heavy cream, lemon juice and vegetable stock. Bring to a boil and reduce to a simmer. Add salt, chili flakes, sun-dried tomatoes and basil. Turn off heat and add salmon fillets to cream sauce. Serve with brown rice or pasta and greens.