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Creamy Tomato White Wine Salmon
Recipe Intro From thefeedfeed

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!

What’s better than a one-pan dinner?! This creamy tomato number is packed with hearty vegetal flavors, sweet Muir Glen tomatoes, and wild-caught salmon. Head to your local fish market and get ready for a special, cozy dinner that the whole family is going to love. The longer you’re able to let your sauce simmer, the deeper and more delicious it’ll be!

Allowing the dish to simmer makes way for all of the flavors to meld together, and the cream mellows out the flavor of the dry white wine. The high-quality and freshness of the tomatoes brighten the dish and bring everything together, and we used Muir Glen Petit Diced tomatoes here to add a nice textural component to the creamy sauce.

Check out these recipes for more ways to use Muir Glen Tomatoes!

Recipe

Prep time 15mins
Cook time 15mins
Yield: Serves or Makes 4
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ingredients

Method

  • Step 1

    Heat 1 tablespoon ghee in a large cast iron over medium-high heat. Pat salmon fillets dry and season with salt and pepper on both sides. Add salmon, skin side down, to pan and sear until golden brown and crispy, about 3 minutes per side. Remove fillets and set aside.

  • Step 2

    Reduce heat to medium and add remaining 1 tablespoon ghee. Add fennel bulb and carrot and cook until vegetables are softened, about 5 minutes. Add garlic and oregano and cook until fragrant, about 2 minutes. Add lemon juice and zest, and deglaze the pan with white wine, scraping up any brown bits on the pan. Bring to a simmer and let reduce by half, about 5 minutes.

  • Step 3

    Add Muir Glen Organic Petite Diced Tomatoes, Muir Glen Organic Tomato Sauce, cream, and stock, and cook until thickened, about 4 minutes. Add salmon fillets back to the pan and cook until warmed through, another 2 minutes. Top with reserved fennel fronds and parsley, and serve immediately.

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