Challenge Approved
Serves: 2
Ingredients:
1 lb. wild-caught salmon fillets (no skin)
2 garlic cloves (minced)
1/2 yellow onion (sliced)
1 jar of sun-dried tomatoes (about 4 oz), drained and sliced (keep the liquid)
1/4 tsp. paprika
3/4 cup organic half and half
1 tbsp. basil (sliced)
1/4 tsp. red pepper flakes (optional)
1/2 cup vegetable broth or stock
Salt and pepper (to taste)
Optional: serve over cauliflower rice or zucchini noodles
Directions:
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.