Roasted Salmon Creamy Spinach

This creamy roasted salmon with spinach and peppers is a go to when I want something hearty but not too heavy. The sauce is luscious yet balanced with bright roasted peppers and tender greens making it a weeknight favorite around here

The first time I made this was on a cold evening and I still remember how everyone went quiet at the table with that first bite

Ingredients

• Salmon fillets: about one pound with skin on provide a crisp texture and rich flavor
• Salt and black pepper: essential for seasoning both the fish and sauce layers
• Olive oil: gives the salmon a golden crust and adds depth to the skillet base
• Unsalted butter: helps carry the garlic aroma while building the sauce
• Garlic: finely diced for even flavor distribution and intense aroma
• Roasted red peppers: add sweetness and smoky brightness
• Fresh baby spinach: wilts quickly and adds color and nutrients
• Half and Half or heavy cream: forms the creamy base with customizable richness
• Parmesan cheese: lends umami saltiness and thickens the sauce slightly
• Red pepper flakes: bring a mild heat that balances the creaminess
• Fresh parsley: adds a fresh herbal lift right at the end

Step-by-Step Instructions

Pat and Season the Salmon:

Use paper towels to thoroughly pat the salmon dry which ensures a crisp sear then season both sides with salt and black pepper

Sear the Salmon:

In a large skillet heat olive oil over medium heat and place the salmon fillets flesh side down Cook undisturbed for about five minutes until a crust forms then gently flip and cook another four to five minutes until cooked through Remove and set aside

Build the Aromatics:

In the same skillet melt the butter and immediately add the diced garlic Cook for about one minute stirring constantly until fragrant but not browned

Add Peppers and Wilt Spinach:

Stir in the roasted red peppers and cook for two minutes allowing them to soften then add the fresh spinach stirring gently until fully wilted about two minutes

Create the Creamy Sauce:

Lower the heat and pour in the Half and Half then stir in the Parmesan red pepper flakes chopped parsley and a pinch more salt and pepper Simmer for two to three minutes until the sauce slightly thickens

Reintroduce the Salmon:

Gently nestle the cooked salmon fillets back into the skillet Spoon the sauce over the fish and let it simmer for one more minute so the flavors come together

Serve and Enjoy:

Serve warm over your choice of pasta rice or steamed vegetables making sure to spoon plenty of sauce over everything

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I absolutely love the way the red pepper pops against the creamy backdrop This recipe always brings me back to a quiet dinner where my son said it tasted like something from a restaurant

Storage Tips

Let leftovers cool before placing in an airtight container Refrigerate for up to two days and avoid freezing to maintain sauce texture

Ingredient Substitutions

Coconut cream works beautifully if you need a dairy free version Frozen salmon is fine just be sure to thaw and pat it very dry

Serving Suggestions

Great over jasmine rice or garlic butter pasta For a low carb version try it over sautéed zucchini or cauliflower mash

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Cultural Historical Context

Salmon with creamy spinach has roots in both Italian and French home cooking traditions where seafood is often paired with rich dairy based sauces This version balances tradition with weeknight practicality

Frequently Asked Questions About Recipes

→ Can I use frozen salmon for this dish?

Yes, just ensure it is fully thawed and patted dry to get a good sear in the pan.

→ What type of cream is best for the sauce?

Half & Half offers a lighter finish, but heavy cream makes it extra rich and velvety.

→ How do I prevent the spinach from getting overcooked?

Add the spinach at the end and sauté just until wilted to preserve color and texture.

→ What can I serve with this salmon?

It pairs well with pasta, jasmine rice, or steamed vegetables like broccoli or asparagus.

→ How should I store and reheat leftovers?

Store in the fridge for up to 2 days. Reheat gently with a splash of cream or water to loosen the sauce.

→ Can I make this dairy-free?

Yes, substitute coconut cream for the Half & Half and use a dairy-free cheese or omit it.