Marry Me Salmonwith Creamy Garlic Mashed Potatoes

Pat the salmon cubes dry with paper towels and place them in a bowl.

Add olive oil, paprika, garlic powder, seasoning salt, Italian seasoning, and black pepper to the salmon; toss to coat evenly.

Heat a large skillet over medium‑high heat and add the neutral oil.

When the oil shimmers, add the seasoned salmon cubes in a single layer; sear for 2‑3 minutes without moving, then flip and sear the other side for another 2‑3 minutes until lightly browned.

Remove the salmon from the pan and set aside on a warm plate.

Reduce the heat to medium and add the minced shallot to the same skillet; sauté for 1 minute until translucent.

Stir in the chopped sun‑dried tomatoes, sun‑dried tomato oil, and white cooking wine; deglaze the pan, scraping up any browned bits, and let the liquid reduce by half, about 2‑3 minutes.

Add the heavy cream and butter, stirring constantly; simmer gently for 3‑4 minutes until the sauce thickens slightly.

Return the salmon to the skillet, spoon the sauce over the pieces, and let them warm through for 2 minutes.

Finish the sauce with a pinch of fresh chopped parsley, taste and adjust seasoning if needed.

Serve the creamy salmon alongside a generous scoop of the garlic mashed potatoes, garnished with extra parsley if desired.