A jar of sun-dried tomatoes does double duty for this healthy dinner recipe—the flavorful oil they're packed in is used to sauté the shallots and the actual tomatoes help to add delicious flavor to the creamy sauce.
1 ¼ pounds salmon
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
½ cup finely chopped shallots
⅓ cup dry white wine
⅓ cup low-sodium vegetable broth
⅓ cup heavy cream
2 tablespoons chopped fresh parsley
2 cups cooked brown rice
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