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CREAMY MARRY ME SALMON centered hero view, clean and uncluttered
Yesica Andrews

Creamy Marry Me Salmon Easy Weeknight Dinner Recipe

This Creamy Marry Me Salmon is a flavorful and simple Mediterranean-inspired dish perfect for an easy dinner or a family weeknight meal. The creamy sauce, combined with tender salmon fillets, sundried tomatoes, and fresh basil, makes this salmon recipe a delicious and comforting option for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 335
Ingredients Method Notes

Ingredients
  

  • 2 tbsp extra virgin olive oil 30 ml
  • 4 salmon fillets 4 oz / 115 grams each
  • 1 small onion (finely chopped)
  • 5 cloves garlic (roughly chopped)
  • 1 tbsp all purpose flour 8 grams
  • 1 tsp dried oregano 1 gram
  • 1/2 tsp dried thyme 0.50 grams
  • 1/2 tsp sweet smoked Spanish paprika 1.25 grams
  • 1/4 tsp crushed red pepper 0.65 grams
  • 1 cup low fat milk 240 ml
  • 3/4 cup vegetable broth 180 ml
  • 1/2 cup chopped sundried tomatoes packed in oil 55 grams
  • 2 tbsp grated Manchego cheese 15 grams
  • 1/4 cup chopped fresh basil 5 grams
  • 2 tsp lemon juice 10 ml
  • sea salt & black pepper
  • lemon wedges & chopped parsley for garnish

Method
 

  1. Warm a large skillet over medium heat and drizzle in the olive oil.
  2. While the oil heats, pat dry the salmon fillets with paper towels, then season both sides with salt and pepper.
  3. Place the salmon fillets skin side down in the hot skillet in a single layer and cook for 3 minutes on each side until just cooked; then transfer them to a plate and keep warm.
  4. In the same skillet at medium heat, add the chopped onion and garlic, stirring constantly until the onion turns translucent, about 3 minutes.
  5. Sprinkle the flour over the onion and garlic and stir continuously for 2 minutes to cook the flour.
  6. Add the dried oregano, thyme, smoked paprika, and crushed red pepper, quickly stirring to combine.
  7. Pour in the milk and vegetable broth, stirring gently for a few minutes until the sauce starts to thicken and become creamy.
  8. Mix in the chopped sundried tomatoes, grated Manchego cheese, fresh basil, and lemon juice.
  9. Return the salmon fillets to the skillet, nestling them into the sauce, lower the heat, and let everything simmer for 2 to 3 minutes until the salmon is heated through.
  10. Serve the salmon and creamy sauce directly from the pan, garnished with lemon wedges and chopped parsley.

Notes

  • For the best flavor, use high-quality Spanish extra virgin olive oil. This dish pairs wonderfully with steamed vegetables or a light salad. Leftovers can be stored in the refrigerator for up to 2 days.