One-Pan Creamy Tomato Salmon with Chorizo

"In this recipe, the salmon is pan seared for a crispy exterior, then cooked in a delicious creamy tomato sauce and sprinkled with crunchy chorizo. So comforting and super easy to make! This 30-minute dish is the perfect solution for an easy dinner. It’s hearty and begs to be served with crusty bread or a side salad. What’s even better is that it comes together in one single skillet."
-- @anna_s_table
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  • Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 4

Recipe Card


  • 4 salmon fillets, skin removed
  • 100 g (3 1/2 ounce) spanish chorizo, finely chopped
  • 3 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 shallot, finely chopped
  • 250 milliliter (1 cup) tomato sauce
  • 200 milliliter (3/4 cup) light cream
  • 40 g (1.3 ounce) grated parmezan
  • 120 g (4.3 ounce) semi sun-dried tomatoes
  • 1 teaspoon chili flakes
  • 2 tbsp fresh chopped oregano
  • sal + pepper


  • Step 1

    Heat the oil in a large non-stick frying pan over high heat. Add the chorizo and cook, stirring frequently, for 3–4 minutes or until golden and crispy. Remove, leaving the oil in the pan and set aside.

  • Step 2

    Pat the salmon fillets dry with a paper towel and season all over with salt and pepper. Add to the same pan and sear, about 3-4 minutes on each side. Remove from the pan and set aside.

  • Step 3

    In the same skillet, add shallot and garlic, cook until softened, about 2 minutes. Add tomato sauce and bring to a simmer, allow to cook for 5 minutes. Stir in light cream, parmesan, oregano and sun-dried tomatoes, simmer for about 3 minutes. Season with salt, pepper and chili flakes. Add salmon back into the skillet. Allow to cook for 3 more minutes or until the salmon is just cooked through and the sauce is slightly thickened.

  • Step 4

    Serve topped with fresh oregano and crispy chorizo. Enjoy!

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