Salmon with Sun-Dried Tomato Cream Sauce

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

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

Directions at eatingwell.com

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