One-Pan Creamy Tomato Salmon
Seared salmon finished in a paprika-spiced tomato cream sauce with lemon and fresh oregano.
Method
Season the salmon with salt and smoked paprika. Heat olive oil in a skillet over medium-high heat and sear the salmon 3-4 minutes per side, until just cooked through. Remove and set aside.
Lower the heat, add garlic to the same pan, and cook 30 seconds until fragrant.
Stir in the tomato paste and cook a minute to deepen its color, then whisk in the cream and chicken broth. Simmer 3-4 minutes until slightly thickened.
Return the salmon to the pan, nestling in the lemon slices, and spoon the sauce over the top. Simmer 2 minutes more to warm through.
Scatter with fresh oregano and serve straight from the pan.
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