Roasted Salmon Creamy Spinach (Printer-Friendly Layout)
Creamy spinach and peppers elevate seared salmon in this quick skillet dinner.
# Ingredients You'll Need:
→ Main Ingredients
01 -
2 salmon fillets (about 1 lb), skin on
02 -
Salt and black pepper, to taste
03 -
1 tablespoon olive oil
04 -
1 tablespoon unsalted butter
05 -
3 cloves garlic, finely diced
06 -
4 ounces roasted red peppers, diced
07 -
4 cups fresh baby spinach
08 -
1/2 cup Half & Half or heavy cream
09 -
1/4 cup grated Parmesan cheese
10 -
1/4 teaspoon red pepper flakes, or to taste
11 -
1/4 cup chopped fresh parsley
# Step-by-Step Instructions:
01 -
Pat salmon fillets dry with paper towels. Season both sides with salt and black pepper.
02 -
Heat olive oil in a skillet over medium heat. Sear salmon, flesh-side down, for 5 minutes. Flip and cook 4–5 minutes until cooked through. Remove from skillet.
03 -
In the same skillet, melt butter. Add garlic and sauté for 1 minute until fragrant. Stir in roasted red peppers and cook for 2 minutes.
04 -
Add spinach to the skillet and sauté for about 2 minutes until wilted.
05 -
Reduce heat to low. Stir in Half & Half, Parmesan, red pepper flakes, parsley, and additional seasoning. Simmer 2–3 minutes until slightly thickened.
06 -
Return salmon fillets to skillet. Spoon sauce over top and let simmer gently for 1 minute.
07 -
Serve warm over pasta, rice, or steamed vegetables as desired.
# Extra Tips and Tricks:
01 -
Substitute coconut cream for a dairy-free option without sacrificing richness.
02 -
Frozen salmon can be used if completely thawed and patted dry.
03 -
A splash of white wine or lemon zest adds brightness to the sauce.
04 -
Leftovers can be refrigerated for up to 2 days.
05 -
Reheat gently with a bit of cream or water to restore sauce consistency.