Salmon in Creamy Sun-Dried Tomato Sauce

Layer on the flavor with a creamy sun-dried tomato sauce over lightly seasoned sauteed salmon. Serve with brown rice or pasta and greens.

Ingredients

1 pound	455 g	salmon, skin off, divided into 4 fillets
2 tablespoons	30 ml	lemon juice (for the salmon)
1 teaspoon	5 ml	salt
2 tablespoons	30 ml	olive oil
1 1/2 cups	360 ml	heavy cream
1 tablespoon	15 ml	lemon juice (for the sauce)
1/2 cup	120 ml	vegetable stock
1 teaspoon	5 ml	salt
1 teaspoon	5 ml	chili flakes
3/4 cup	180 ml	sun-dried tomatoes, rehydrated in oil
4 tablespoons	60 ml	chopped basil

Brush each fillet with lemon juice and salt. In a large nonstick pan, add the olive oil and saute the salmon on medium heat. Remove from the pan and set aside.
In the same pan, combine the heavy cream, lemon juice and vegetable stock. Bring to a boil and reduce to a simmer. Add the salt, chili flakes, sun-dried tomatoes and basil. Turn off the heat and add the salmon fillets to the cream sauce. Serve with brown rice or pasta and greens.