top of page

Sun-Dried Tomato Salmon Skillet

By The Almond Eater


2 tsp olive oil

4 salmon fillets

2 tbsp butter

2 garlic cloves minced

2 tbsp California Sun Dry Sun-Dried Tomato Spread

1/3 cup vegetable broth

1 cup milk

3 tbsp parmesan cheese freshly grated

2 cups spinach

salt and pepper to taste



Heat oil in a large skillet, then add the salmon and place a lid on the skillet. Cook salmon over medium-high heat for 4-5 minutes per side; then, transfer salmon onto a plate.


Reduce heat to medium, then add the butter and garlic and sauté for 2 minutes. Then, add the sun-dried tomato spread, broth and milk and stir to combine. Reduce heat to medium-low, then slowly stir in the cheese until the sauce thickens. Allow it to simmer for 1-2 minutes or until it thickens, then stir in the spinach until it's wilted.


Add the salmon back into the skillet, spooning the sauce over it. Enjoy!



Make sure to use freshly grated parmesan cheese so the cheese doesn't curdle


Cooking salmon: To tell if the salmon is cooked through, simply cut it with a fork. The salmon should flake very easily. If it doesn't, cook it for 1-2 more minutes


bottom of page