1 lb wild-caught salmon fillets (no skin) 2 garlic cloves (minced) ½ yellow onion (sliced) 1 jar of sun-dried tomatoes (about 4 oz), drained and sliced (keep the liquid) ¼ tsp paprika ¾ cup organic half and half 1 tbsp basil (sliced) ¼ tsp red pepper flakes (optional) ½ cup vegetable broth or stock Salt and pepper (to taste) Optional: serve over cauliflower rice or zucchini noodles
In a large pan with oil, sear salt and pepper seasoned fillets in 2 tbsp of oil for 2-3 minutes on each side. Remove the salmon from the pan and set aside. In the same pan, add 2 tbsp of the liquid from the sun-dried tomatoes jar and saute the onion, garlic, tomatoes, paprika, red peppers, and dried basil for 1 minute. Add vegetable stock to deglaze the skill and bring it to a simmer. Add the half and half to the pan and stir until a cream sauce is made. Add back in the salmon to reheat for a few minutes and serve with fresh basil over cauliflower rice or zucchini noodles.
