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–+ servings
Salmon and Asparagus

Pan-Seared Salmon with Creamy Sun-Dried Tomato Sauce and Asparagus

This salmon recipe is a combination of succulent salmon, tangy sun-dried tomatoes, creamy sauce, and crispy asparagus.
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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American, Italian
Servings 2

Equipment

  • knife
  • cutting board
  • saute pan
  • spatula
  • sheet pan
  • oven

Ingredients
  

Salmon and Seasoning

  • 12 oz salmon
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 tbsp olive oil

Sun-Dried Tomato Sauce

  • 2 each garlic cloves (minced)
  • 1/4 cup sun-dried tomatoes (sliced)
  • 1/2 cup heavy cream
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 4 cups baby spinach

Asparagus and Seasonings

  • 12 each asparagus spears
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 tbs olive oil

Instructions
 

Asparagus

  • Pre-heat the oven to 400F
  • Place the asparagus on a sheet pan. Sprinkle the asparagus with the seasonings and drizzle with olive oil
  • Bake in the oven for 10-12 minutes

Salmon and Sauce

  • Season the salmon and add oil to a saute pan on medium high heat. Sear the salmon, flesh side down first, and sear for about 2 to 3 minutes
  • Next, flip it over, skin side down, and sear for another 2 to 3 minutes. Then, remove the salmon from the pan and set it aside on a plate
  • Add the sliced garlic cloves and sliced sun-dried tomatoes and stir for about 30 seconds
  • Then, pour in the heavy cream and season with garlic and salt
  • Place the salmon back in the sauce, skin side down, and simmer on low medium heat for about 10 minutes
  • Finally, add the baby spinach and mix it in the sauce until it wilts
  • Serve the salmon and sauce with the roasted asparagus