Roasted Salmon Creamy Spinach (Print-Friendly Version)
Seared salmon in creamy garlic spinach sauce with roasted peppers. Ready in just 30 minutes.
# What 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
# How to Make It:
01 -
Pat the salmon fillets dry using 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 for 4–5 minutes more until fully cooked. Remove and set aside.
03 -
In the same skillet, melt the butter. Add diced garlic and cook for 1 minute until fragrant.
04 -
Stir in the diced roasted red peppers and cook for 2 minutes until softened.
05 -
Add the spinach and sauté for about 2 minutes until wilted.
06 -
Reduce heat to low. Stir in Half & Half, Parmesan, red pepper flakes, parsley, and additional salt and pepper. Simmer for 2–3 minutes until slightly thickened.
07 -
Return salmon fillets to the skillet. Spoon sauce over the fish and let simmer gently for 1 minute.
08 -
Serve warm over pasta, rice, or steamed vegetables as desired.
# Additional Tips:
01 -
Substitute coconut cream for a dairy-free alternative.
02 -
Frozen salmon can be used if thawed and patted dry before cooking.
03 -
Add lemon zest or a splash of white wine to brighten the sauce.
04 -
Store leftovers in the refrigerator for up to 2 days.
05 -
Reheat gently on the stovetop with a splash of cream or water to maintain sauce texture.