Served with perfectly cooked salmon, you really can’t go wrong with this easy 20-minute weeknight meal.

This recipe is a variation on our insanely popularChicken Cutlets with Sun-Dried Tomato Cream Saucerecipe by Carolyn Malcoun.

Preheat broiler to high.

overhead view of salmon fillets, cooked on a foil lined sheet pan

Photographer: Antonis Achilleos, Prop Stylist: Food Stylist:Chelsea Zimmer

Line a baking sheet with foil.

Place salmon on the prepared baking sheet, skin-side down.

Sprinkle with 1/4 teaspoon each salt and pepper.

overhead view of pan with cooked salmon fillets, sauce, and herb garnish

Photographer: Antonis Achilleos, Prop Stylist: Food Stylist:Chelsea Zimmer

Cut into 4 portions.

Add sun-dried tomatoes and shallots; cook, stirring, for 1 minute.

Increase heat to high and add wine and broth.

Cook until the liquid has mostly evaporated, about 2 minutes.

Serve the salmon topped with the sauce and parsley and with the rice on the side.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.