I Finally Made The Viral Marry Me Salmon

Ingredients

• 2 pieces Salmon Fillets (Skin on, about 8 oz each)
• 2 tsp All‑Purpose Seasoning (Blend of salt, pepper, garlic powder, onion powder, lemon zest, Cajun spice)
• 1 tsp Lemon Bay Seasoning (Optional lemon‑y Old Bay style blend)
• 1 tbsp Avocado Oil (High smoke‑point oil for searing)
• 2 tbsp Unsalted Butter (Cut into cubes)
• 1 Large Shallot (Finely diced, skin removed)
• 2 Garlic Cloves (Smash and finely dice)
• 0.25 cup Sundried Tomatoes (Drained, oil reserved)
• 1 tsp Olive Oil (From sundried tomato jar)
• 0.25 tsp Red Pepper Flakes (Optional for heat)
• 1 tsp Dried Oregano
• 2 cups Fresh Spinach (Roughly chopped)
• 1 pinch Chicken Bouillon Powder (Adds umami, low sodium version preferred)
• 0.25 cup Pasta Water (Reserved from cooked pasta)
• 1 cup Heavy Cream (Full‑fat for richness)
• 1 tbsp Tomato Paste
• 0.5 cup Parmesan Cheese (Finely grated)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 12 oz Pasta (Linguine, fettuccine, or spaghetti)
• to taste Salt
• to taste Black Pepper

Instructions

1. Season the Salmon

   Pat the salmon fillets dry, then sprinkle both sides evenly with the All‑Purpose Seasoning and Lemon Bay Seasoning, followed by a pinch of salt and pepper.

   Time: PT5M

2. Preheat Oven

   Preheat the oven to 400°F (200°C) while you start the pan.

   Time: PT5M

   Temperature: 400°F

3. Sear the Salmon

   Heat the skillet over medium heat, add avocado oil, and place the salmon skin‑side down. Press gently with a spatula to ensure full contact. Cook 4‑5 minutes until the skin is crisp and golden.

   Time: PT5M

   Temperature: Medium heat

4. Butter‑Baste and Finish in Oven

   Add 2 tbsp butter to the pan, tilt to melt, and spoon the butter over the fillets for 1 minute. Transfer the skillet to the preheated oven and bake 8 minutes, or until the flesh reaches 125°F (52°C) for medium‑rare.

   Time: PT8M

   Temperature: 400°F

5. Prepare Aromatics

   While the salmon is in the oven, finely dice the shallot and smash‑then‑dice the garlic cloves.

   Time: PT5M

6. Sauté Shallot and Sundried Tomatoes

   Remove the salmon from the skillet and set aside. In the same pan, add the diced shallot, sundried tomatoes (with their oil), red pepper flakes, and dried oregano. Cook 2‑3 minutes until the shallot softens.

   Time: PT3M

   Temperature: Medium heat

7. Add Garlic and Spinach

   Add the diced garlic and cook 30 seconds (do not let it brown). Then add the fresh spinach, a pinch of chicken bouillon powder, and a small pinch of salt and pepper. Cook, stirring, until the spinach wilts, about 1‑2 minutes.

   Time: PT2M

   Temperature: Medium heat

8. Deglaze and Build the Cream Sauce

   Pour in 0.25 cup reserved pasta water to deglaze, scraping up any browned bits. Stir in the heavy cream and tomato paste, then simmer 3‑4 minutes until the sauce thickens slightly.

   Time: PT4M

   Temperature: Medium‑low heat

9. Cook Pasta

   Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 0.5 cup of cooking water, then drain.

   Time: PT10M

   Temperature: Boiling

10. Combine Pasta, Sauce, and Finish

    Add the drained pasta to the skillet with the sauce. Toss to coat, then stir in grated Parmesan and lemon juice. Taste and adjust seasoning with salt and pepper if needed.

    Time: PT3M

    Temperature: Medium heat

11. Plate and Serve

    Divide the creamy salmon pasta among plates. Top each serving with a whole salmon fillet, skin side up for presentation. Garnish with extra Parmesan or fresh herbs if desired.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

55 g

Fat

30 g

Fiber

3 g