Cooking Instructions

• Pat the salmon dry and lightly sprinkle salt and pepper all over.
• Heat a medium nonstick or cast-iron skillet over medium-high, then add 1 tablespoon of oil from the jar of sun-dried tomatoes.
• Sear the salmon skin side down until the skin is browned and crisp, and the flesh is opaque about three-quarters of the way up, 5 to 7 minutes. Reduce the heat if the skin starts to burn. Transfer to a plate skin side up.
• Reduce the heat to medium. Add the onion to the skillet and season with salt. Cook, stirring occasionally, until softened considerably, 5 to 7 minutes.
• Reduce the heat to medium-low. Add the remaining 1 tablespoon sun-dried tomato oil to the skillet. Add the oregano and crushed red pepper, stirring for a few seconds to bloom them and open up their flavors. Add the tomato paste and stir frequently until a shade darker in color, about 3 minutes.
• Add the clam juice and raise the heat to medium-high. Cook, stirring occasionally, until reduced by half, 4 to 5 minutes. Reduce the heat to medium-low, add the cream and sun-dried tomatoes and cook, stirring constantly, until slightly reduced, about 5 minutes.
• Return the salmon to the skillet flesh side down, without getting sauce on the crispy skin, then reduce the heat to low. Simmer until the salmon is cooked through, about 1 minute.
• To serve, top with basil leaves, if using.