# Components:
→ Fish
01 - 4 salmon fillets, skinless
→ Seasonings
02 - 1/2 teaspoon salt, divided
03 - 1/2 teaspoon black pepper, divided
04 - 1/2 teaspoon sweet paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon red chili flakes, plus extra for topping
07 - 1 teaspoon dried thyme
→ Aromatics
08 - 4 garlic cloves, minced
09 - 1/2 cup fresh basil leaves, chopped, plus more for garnish
→ Other
10 - 1 tablespoon oil from sun-dried tomatoes
11 - 1 tablespoon unsalted butter
12 - 1 cup sun-dried tomatoes, chopped
13 - 1 tablespoon tomato paste
14 - 1 tablespoon all-purpose flour
15 - 1/2 cup vegetable broth
16 - 1 cup heavy cream
17 - 1/2 cup Parmesan cheese, finely grated
18 - 1 tablespoon fresh lemon juice
19 - Freshly ground black pepper, for topping
# Directions:
01 - Combine the salmon fillets with sweet paprika, garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper, ensuring even coating on all sides.
02 - Mince garlic cloves, chop basil leaves, and roughly chop the sun-dried tomatoes.
03 - Heat the oil from the sun-dried tomatoes and unsalted butter in a large skillet over medium-high heat. Add salmon fillets and sear for 3 minutes on each side, until golden brown. Transfer salmon to a plate and set aside.
04 - Reduce heat to medium-low. Add minced garlic to the skillet and sauté for about 1 minute until fragrant.
05 - Add sun-dried tomatoes, dried thyme, chili flakes, and the remaining salt and pepper to the skillet. Stir to combine.
06 - Mix in tomato paste, stirring thoroughly. Sprinkle the flour over the mixture and stir until fully blended.
07 - Pour in vegetable broth and gently scrape the bottom of the pan to collect any browned bits. Simmer for 2 minutes.
08 - Add heavy cream and Parmesan cheese, stirring until the cheese is melted and the sauce is smooth.
09 - Stir in fresh lemon juice and half of the chopped basil leaves. Bring the sauce to a gentle simmer and adjust seasoning as needed.
10 - Return the seared salmon fillets to the skillet. Simmer gently for 3 minutes, spooning sauce over the fish to coat.
11 - Finish with additional basil, chili flakes, and freshly ground black pepper. Serve hot.
