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!
- 2 tablespoons Fourth and Heart Ghee, divided
- 4 (4 ounce) fillets wild-caught salmon, skin on
- Kosher salt
- Black peppercorns, freshly ground
- 1/2 medium bulb fennel, bulb chopped, and fronds reserved
- 1 medium carrot, peeled and chopped
- 1 tablespoon Simply Organic Dried Oregano
- 5 large cloves garlic, minced
- 1 lemon, zested and juiced
- 1/2 cup dry white wine
- 1 (15 ounce) can Muir Glen Petite Diced Tomatoes
- 1/4 cup Muir Glen Tomato Sauce
- 1/4 cup vegetable stock
- 1/3 cup heavy cream
- Fresh parsley, for garnish
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.
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.
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.