Creamy One-Pan Marry Me Salmon

A large skillet with the completed marry me salmon.

5 from 1 vote

Marry Me Salmon is the kind of recipe that instantly elevates your dinner table. Flaky salmon fillets are cooked in a creamy sun-dried tomato sauce with garlic, shallots, parmesan, and fresh baby spinach for a savory flavor and pop of color. With bold flavors, a creamy texture, and fresh herbs, this restaurant-quality dish feels perfect for a special occasion yet simple enough for a weeknight dinner. Pair it with your favorite pasta or a side of crusty bread to soak up every last bit of that Tuscan-style sauce.

Prep Time10

Cook Time25

Course: Main Course

Cuisine: American

Servings:

Calories: 441kcal

Author: Olivia & Annie

Ingredients

2 teaspoons avocado oil or olive oil
4, 6 ounce salmon fillets (skinless)
1 shallot, minced
1 tablespoon garlic, minced
¾ cup chicken broth
¾ cup half and half (swap for light coconut milk for dairy-free if needed)
⅓ cup freshly grated parmesan cheese
⅓ cup sun-dried tomatoes, removed from oil and chopped
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes
½ teaspoon salt
½ teaspoon black pepper
2 teaspoons arrowroot powder or cornstarch
3 cups fresh spinach, chopped
½ lemon, juiced
¼ cup fresh thinly sliced basil, for garnish

Instructions

Heat the oil in a large skillet over medium-high heat. Season the salmon filets with salt and pepper. Place the salmon in the pan and sear for 3–4 minutes on each side, or until golden and nearly cooked through. Remove the salmon from the pan and set aside.
In the same skillet, reduce the heat to medium. Add the minced shallot and minced garlic. Sauté for 1–2 minutes until fragrant and slightly softened.
Pour in the chicken broth and half & half (or coconut milk). Stir to combine.
Add the parmesan cheese, sun-dried tomatoes, oregano, red pepper flakes, salt, and pepper. Stir gently until the cheese melts and the sauce is smooth.
In a small bowl, mix the arrowroot powder or cornstarch with 1 tablespoon of water to form a slurry. Stir it into the sauce and cook for another 2–3 minutes until slightly thickened.
Stir in the chopped spinach and cook until wilted, about 1 minute. Add in the lemon juice.
Nestle the salmon back into the skillet.
Spoon the sauce over the filets and simmer for another 2–3 minutes, or until the salmon is cooked through and reaches 145 degrees fahrenheit.
Top with fresh basil and additional parmesan cheese if desired just before serving.

Notes

Recipe notes:

Save time/prep ahead:
- Chop ahead: Mince the shallot and garlic, and slice the sundried tomatoes up to 1 day in advance; store in an airtight container in the fridge.
- Grate cheese early: Shred parmesan ahead of time and keep it refrigerated for quick use.
- Portion salmon: If buying a large fillet, cut into individual salmon fillets before cooking to save time at dinner.
The recipe can be found on My Fitness Pal by searching "BWB Marry Me Salmon." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.

Nutrition