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Roasted salmon with creamy spinach and red pepper is my go to when I need something fast yet impressive It combines crisp seared salmon with a velvety sauce rich in garlic roasted peppers and spinach The whole dish comes together in just half an hour and it feels like something you would order at a restaurant even though it is all made in one skillet
I made this for a quick dinner once when friends came over unexpectedly and everyone thought I had been cooking for hours
Ingredients
- Salmon fillets: use skin on for best flavor and texture look for firm and bright pink flesh
- Salt and black pepper: essential for seasoning both the fish and the sauce use freshly ground pepper if possible
- Olive oil: adds a nice sear to the salmon choose extra virgin for a richer taste
- Butter: helps create a velvety base for the sauce go for unsalted so you can control salt levels
- Garlic: gives the sauce a deep aromatic base fresh cloves are best for bold flavor
- Roasted red peppers: add sweetness and color jarred or homemade both work well just make sure they are drained
- Fresh baby spinach: brings a leafy contrast and a boost of nutrition look for vibrant green leaves
- Half and Half or heavy cream: makes the sauce creamy and indulgent choose heavy cream for extra richness
- Grated Parmesan cheese: adds depth and umami flavor grate it fresh if you can
- Red pepper flakes: give the dish a subtle heat adjust to your spice preference
- Chopped parsley: brightens the sauce and adds freshness go for flat leaf for better flavor
Step by Step Instructions
- Sear the Salmon:
- Pat the salmon fillets completely dry with paper towels then season both sides generously with salt and pepper Heat olive oil in a skillet over medium heat Place the salmon flesh side down and cook undisturbed for five minutes Flip carefully and cook for another four to five minutes until cooked through and lightly golden on both sides Remove from the skillet and set aside
- Build the Flavor Base:
- In the same skillet melt the butter over medium low heat Add the finely chopped garlic and cook for one minute stirring often until fragrant but not browned
- Add the Vegetables:
- Stir in the diced roasted red peppers and cook for two minutes so they release their sweetness Then add the baby spinach and stir constantly for about two minutes until wilted and soft
- Make the Creamy Sauce:
- Reduce the heat to low Stir in the Half and Half followed by the grated Parmesan red pepper flakes and chopped parsley Season with additional salt and pepper to taste Let the sauce simmer gently for two to three minutes until it thickens slightly
- Finish the Dish:
- Return the cooked salmon to the skillet placing it over the sauce Spoon some of the sauce over the fillets and let them simmer gently for one final minute so the flavors meld
- Serve and Enjoy:
- Serve the salmon warm straight from the pan This is excellent over cooked pasta a bed of rice or steamed vegetables for a complete meal
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Spinach is my favorite part in this dish because it soaks up the garlic and cream making every bite deeply flavorful I first made this for my parents anniversary and they now ask for it every time they visit
Storage Tips
Let the leftovers cool completely then transfer to an airtight container Store in the refrigerator for up to two days For best results reheat gently in a skillet over low heat adding a splash of water or cream to refresh the sauce Avoid microwaving which may dry out the fish
Ingredient Substitutions
You can use coconut cream instead of dairy to make this recipe completely dairy free If you do not have fresh spinach frozen spinach can work just squeeze out excess water Jarred roasted red peppers can be replaced with freshly roasted ones if you prefer a stronger charred flavor
Serving Suggestions
Serve this salmon over buttered noodles lemon rice or even mashed cauliflower for a low carb option A crisp white wine like Sauvignon Blanc pairs beautifully with the creamy sauce Add a side of crusty bread to scoop up any extra sauce
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Cultural Context
This dish blends classic European influences with modern weeknight efficiency The cream and garlic evoke French and Italian sauces while the quick pan sear technique keeps it practical and fast It reflects the shift in home cooking toward meals that are comforting but not time consuming
Common Recipe Questions
- → Can I use frozen salmon?
Yes, just make sure to thaw the salmon completely and pat it dry before searing for the best texture and sear.
- → What’s a good substitute for Half & Half?
You can use heavy cream for a richer sauce, or opt for coconut cream to make it dairy-free.
- → How do I prevent the cream sauce from curdling?
Keep the heat low when adding the cream and avoid boiling. Stir constantly and gently simmer to maintain a smooth consistency.
- → What sides go well with this dish?
It pairs beautifully with pasta, rice, cauliflower mash, or steamed vegetables like asparagus or broccoli.
- → Can I make this ahead of time?
Yes, but it's best served fresh. You can store leftovers in the fridge for up to 2 days and reheat gently with a splash of cream or water.