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.
The creamy tomato sauce is a few-ingredient sauce that explodes with flavors. It’s the perfect complement to any rich fish like salmon. While many recipes start by cooking the fish first, this version takes a different approach. That’s because it’s all about the flavors. We’ll start by frying the chorizo for a few minutes to kick up the flavor. Then comes the good part. We use the chorizo oil to sear the salmon fillets and prepare the sauce. The whole dish stays interesting thanks to a mix of textures you’ll get in every bite. Sun-dried tomatoes and parmesan make up the sauce, with a few dashes of spices and fresh oregano to give it a complex flavor. Happy cooking!
Let me guide you through the recipe with this step-by step-VIDEO
More one-pan dinner recipes:
Baked Meatballs with Orzo in Roasted Pepper Sauce
One skillet salmon with asparagus in lemon garlic sauce
One Skillet Parmesan Chicken and Orzo
You need
- 4 salmon fillets, skin removed
- 100 g (3 1/2 ounce) spicy spanish chorizo sausage, finely chopped
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 shallot, finely chopped
- 250 ml (1 cup) tomato sauce
- 200 ml (3/4 cup) light cream
- 40 g (1.3 ounce) grated parmezan
- 120 g (4.3 ounce) semi sun-dried tomatoes
- 1 tsp chili flakes
- 2 tbsp fresh chopped oregano
- salt + black pepper
How to
Let me guide you through the recipe with this step-by step-VIDEO
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.
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.
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.
Serve topped with fresh oregano and crispy chorizo. Enjoy!
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If you try this recipe, let me know! Leave a comment and don’t forget to tag me in your picture on Instagram with @anna_s_table or mention with #servingdumplings I’d love to see what you’re making. Happy cooking!
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*kcal per serving – Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I made it today and it was super delicious! Thanks for sharing the recipe 🙂 ♥
Thank you so much for giving the recipe a try and your kind comment!
This recipe is incredible. I have made it twice in 10 days! I subbed the cream for coconut milk and it still tastes amazing. I will definitely be making this even more in the future.
I am so glad you enjoyed the recipe, thanks so much for making it! Happy cooking!
This dish is amazing! I’ve made it without the sausages and I added broccoli to it, it tasted incredibly delicious! 🤤 Would it be good with some anchovies added as well?
So happy you enjoyed the recipe! Thanks for making it! I think anchovies would work well here, just be careful with the extra salt;) Happy cooking!
My 14 year old daughter made this for Sunday lunch yesterday. She’s a reluctant cook so quick and tasty recipes are the order of the day to encourage her. She served it with pasta and broccoli and it was a huge hit with all of us. I mentioned that you’re the same person who created a few other dishes we love as a family and that helped before she’d even started. Top marks *****
Thank you so much for your kind comment Jane! That is so amazing to hear. I am glad you all enjoyed the recipe! xAnna
This is great! I couldn’t find light cream so I used regular. It made it a heavy meal but definitely didn’t take away from the taste. I added chopped marinaded Greek olives and it came away adding a fantastic briney taste to the dish. Highly recommend!
so glad you enjoyed it! thanks for giving this recipe a try!