Salmon Steaks with Sun-Dried Tomatoes

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 4 servings
  • Credits : January/February 2022



In large skillet, heat half of the oil over medium heat. Add salmon; season with salt and pepper. Cook until golden on each side, turning halfway through cooking time, about 5 minutes. Transfer to plate; set aside.

In same skillet, heat remaining oil over medium heat. Add shallots, sun-dried tomatoes, garlic, dried herbs and paprika. Cook, stirring constantly, about 3 minutes. Pour in broth and cream; mix, scraping up browned bits from bottom of pan. Season with salt and pepper. Bring to a boil; reduce heat to medium-low and simmer until sauce has reduced slightly, 3 to 5 minutes.

Return salmon to pan and heat for 1 minute. Sprinkle with basil.

Nutritional facts Per serving: about

  • Calories 415
  • Total fat 25 g
  • Saturated fat 9 g
  • Cholesterol 165 mg
  • Sodium 250 mg
  • Total carbohydrate 8 g
  • Fibre 1 g
  • Sugars 1 g
  • Protein 40 g
  • Iron 1.5 mg
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Lunch & Dinner

Salmon Steaks with Sun-Dried Tomatoes