Saumon « épouse-moi » cétogène : le dîner crémeux à la poêle qui va vous séduire

Ingrédients

• 4 salmon fillets (about 6 oz each), skin-on
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes (oil-packed), roughly chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup freshly grated parmesan
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp fresh basil, torn
• Salt and pepper to taste

Préparation

1. 1

   Pat the salmon fillets completely dry with paper towels on both sides.

2. 2

   Mix garlic powder, smoked paprika, salt, and pepper together and press firmly onto the flesh side of each fillet.

3. 3

   Heat olive oil in a large skillet over medium-high heat until shimmering.

4. 4

   Place salmon fillets flesh-side down and sear undisturbed for 3–4 minutes. Flip and cook another 2–3 minutes. Remove and set aside — they will finish cooking in the sauce.

5. 5

   Reduce heat to medium. In the same pan, add minced garlic and stir for 30 seconds until fragrant.

6. 6

   Add sun-dried tomatoes and cook for 1 minute, letting them soften and release their oil.

7. 7

   Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Add heavy cream and Italian seasoning. Stir and bring to a gentle simmer.

8. 8

   Add parmesan and stir until fully melted and sauce is smooth. Taste and adjust salt and pepper.

9. 9

   Nestle salmon fillets back into the sauce. Spoon sauce over each fillet and cook on low heat for 4–5 minutes until salmon is cooked through.

10. 10

    Finish with fresh torn basil and red pepper flakes. Serve immediately straight from the pan.