Salmon with Sun-Dried Tomato Cream Sauce

• servings: 4 servings
• total time: 20 minutes

Ingredients

1 ¼ pounds salmon

½ teaspoon salt, divided

½ teaspoon ground pepper, divided

½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar

½ cup finely chopped shallots

⅓ cup dry white wine

⅓ cup low-sodium vegetable broth

⅓ cup heavy cream

2 tablespoons chopped fresh parsley

2 cups cooked brown rice

Directions

Arrange rack in upper third of oven. Preheat broiler to high. Line a baking sheet with foil.

Place salmon on the prepared baking sheet, skin-side down. Sprinkle with 1/4 teaspoon each salt and pepper. Broil, rotating the pan from front to back once, until the salmon is opaque in the center, 8 to 12 minutes. Cut into 4 portions.

Meanwhile, heat sun-dried tomato oil in a large skillet over medium heat. Add sun-dried tomatoes and shallots; cook, stirring, for 1 minute. Increase heat to high and add wine and broth. Cook until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream and the remaining 1/4 teaspoon each salt and pepper; simmer for 2 minutes. Serve the salmon topped with the sauce and parsley and with the rice on the side.

Nutrition

• Calories: 440 kcal
• Total Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 0 g
• Cholesterol: 100 mg
• Sodium: 396 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 32 g