Marry Me Salmon Recipe

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  ¾ teaspoon kosher salt
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  Brown sugar(5g)
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  Garlic powder(5g)
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  Italian seasoning(4g)
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  ½ teaspoon freshly cracked black pepper
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  Salmon
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic
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  Cream, Heavy Whipping(240g)
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  Low Sodium Chicken Broth(120g)
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  Chicken Bouillon, Dry(5g)
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  Parmesan Cheese(180g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Tomatoes, Sun-Dried, Packed In Oil
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  Italian seasoning(4g)
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  Red pepper flakes(3g)
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  Kosher Salt, To Taste
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  Basil, Fresh(60g)

Instructions

1. 1Preheat the oven to 375°F with a rack in the center position.
2. 2Make the salmon. In a small bowl, combine the salt, sugar, garlic powder, Italian seasoning, and pepper.
3. 3Place the salmon on a rimmed baking sheet, skin side down. Brush the salmon with olive oil, then rub with the spice mixture until completely coated.
4. 4Bake for 12 to 15 minutes (depending on thickness), or until the fish flakes easily with a fork.
5. 5Meanwhile, make the sauce. Heat the oil in a large skillet over medium heat. Once the oil is glistening, add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the heavy cream, chicken stock, bouillon, ½ cup of the Parmesan cheese, sun-dried tomatoes, Italian seasoning, and ¼ teaspoon red pepper flakes, if using. Bring to a simmer and cook, stirring occasionally, until thick enough to coat the back of a spoon. Remove from the heat and season with salt to taste.
6. 6Discard the salmon skin and nestle the cooked salmon into the sauce. Top with the basil, remaining ¼ cup of Parmesan cheese, and remaining red pepper flakes, if using. Serve over pasta or mashed potatoes, if desired.