Creamy Salmon Filets (Print Version)

# Ingredients:

→ Salmon

01 - Four salmon filets, skin removed

02 - 2 teaspoons of Italian herbs (dried)

03 - A pinch of kosher salt

04 - Quarter teaspoon black pepper, freshly cracked

05 - 2 tablespoons olive oil, separated

→ Creamy Sauce

06 - Butter – 3 tablespoons

07 - Two teaspoons of chopped garlic

08 - Three spoons of all-purpose flour

09 - One and a half cups of chicken stock

10 - ¾ cup heavy cream

11 - Half a cup of grated Parmesan cheese

12 - ½ cup of sun-dried tomatoes, without the oil

13 - 1 teaspoon of dried Italian herbs

14 - Some lemon zest (about 1 teaspoon)

15 - Fresh basil to sprinkle on top

# Instructions:

01 - Coat the salmon filets using a tablespoon of olive oil. Sprinkle them evenly with salt, cracked black pepper, and some dried Italian herbs

02 - In a big pan, heat up a tablespoon of olive oil on medium-high heat. Sear the salmon for three minutes per side, or until it turns golden. Set it aside

03 - With the same pan, melt the butter and sauté garlic for half a minute. Stir in the flour and mix until a thick paste forms

04 - Mix in chicken broth, cream, and Parmesan cheese while whisking. Add the sun-dried tomatoes, Italian herbs, and a little lemon zest. Let it cook over low heat till it gets creamy

05 - Put the salmon back in the pan and simmer everything gently for 10 minutes. Toss some fresh basil over the top before serving

06 - Enjoy warm alongside pasta or maybe some rice

# Notes:

01 - Pairs well with a side of rice or pasta

02 - The sauce stores well and can be reheated when needed

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