A creamy, flavor-packed salmon dish with sun-dried tomatoes, Parmesan, and herbs—perfect for a romantic dinner or easy weeknight meal.

Salmon fillets (3–4 pieces)

Olive oil

Dried basil

Garlic powder

Onion powder

Dried thyme

Red pepper flakes

Salt

Black pepper

Unsalted chicken stock

Heavy cream

Chopped sun-dried tomatoes

Fresh garlic cloves, minced

Freshly grated Parmesan cheese

Fresh basil (for garnish)

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Combine dried basil, garlic powder, onion powder, thyme, red pepper flakes, salt, and black pepper to make a seasoning blend.

Rub half the spice mix into the salmon fillets.

Heat olive oil over medium-high heat and sear salmon ~5 minutes per side until golden. Remove and set aside.

In the same pan, sauté minced garlic and sun-dried tomatoes (plus some oil from the jar) for 1–2 minutes.

Deglaze pan with chicken stock.

Stir in heavy cream, Parmesan, and remaining seasoning. Simmer 10–15 minutes until thickened.

Return salmon to the sauce, cooking an additional 3–5 minutes.

Garnish with fresh basil and serve hot.

Adjust red pepper flakes to control spice level.

For dairy-free, use plant-based cream and vegan Parmesan.

Swap chicken stock with white wine for extra depth.

Serve over pasta, rice, mashed potatoes, or zoodles for a low-carb option.

Don’t overcook salmon—finish gently in sauce.