Creamy Spinach Salmon Recipe

Introduction

This creamy spinach salmon recipe is a delicious and elegant way to enjoy a healthy dinner any night of the week. Tender salmon fillets are cooked to perfection and served with a rich, garlicky spinach cream sauce that’s both comforting and flavorful.

Ingredients

• 4 salmon fillets (about 6 oz each)
• Salt and pepper (to taste)
• 2 tablespoons olive oil
• 3 cloves garlic (minced)
• 5 oz fresh spinach (about 6 cups)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon lemon juice
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
• Fresh parsley (chopped, for garnish)

Instructions

1. Step 1: Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
2. Step 2: In a large skillet over medium-high heat, add olive oil. Once hot, add the salmon fillets, skin side down.
3. Step 3: Cook for 4–5 minutes on the skin side until crispy. Flip the fillets and cook for an additional 3–4 minutes until cooked through and flaky. Remove salmon from the skillet and set aside.
4. Step 4: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
5. Step 5: Add fresh spinach and cook until wilted, about 2–3 minutes.
6. Step 6: Pour in heavy cream and stir to combine. Add grated Parmesan, lemon juice, and thyme. Cook for 2–3 minutes until sauce thickens slightly. Season with salt and pepper to taste.
7. Step 7: Place the cooked salmon fillets back into the skillet, spooning the creamy spinach sauce over the top. Heat through for 1–2 minutes.
8. Step 8: Remove from heat, garnish with chopped parsley, and serve immediately.

Tips & Variations

• For a lighter version, substitute half-and-half for the heavy cream, though the sauce will be less rich.
• Using fresh thyme gives a brighter herb flavor, but dried thyme works well too.
• Try adding a pinch of red pepper flakes to the sauce for a slight kick.
• If you prefer, remove the salmon skin before cooking for a milder texture.
• Serve the salmon over rice or pasta to soak up the creamy spinach sauce.

Storage

Store leftover salmon and creamy spinach sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent the cream from separating. Avoid microwaving to maintain the sauce’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out any excess liquid before adding it to the sauce to avoid a watery consistency.

What if I don’t have heavy cream on hand?

You can substitute with half-and-half or whole milk mixed with a little butter, but the sauce won’t be as thick and rich. For a non-dairy option, try coconut cream for a different but tasty variation.

Creamy Spinach Salmon Recipe

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★★★★★

4.9 from 145 reviews

• Author: Naomi
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Creamy Spinach Salmon recipe features perfectly seared salmon fillets smothered in a rich and velvety cream sauce with fresh spinach, garlic, Parmesan cheese, and a hint of lemon. It’s an easy yet elegant one-skillet meal that comes together in just 30 minutes, making it perfect for a healthy weeknight dinner or special occasion.

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Ingredients

Scale 1x2x3x

Salmon and Seasoning

• 4 salmon fillets (about 6 oz each)
• Salt and pepper (to taste)

Sauce and Vegetables

• 2 tablespoons olive oil
• 3 cloves garlic (minced)
• 5 oz fresh spinach (about 6 cups)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon lemon juice
• 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
• Fresh parsley (chopped, for garnish)

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Instructions

1. Prepare the salmon: Pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper to enhance their natural flavor.
2. Sear the salmon: Heat olive oil in a large skillet over medium-high heat. Once hot, carefully place the salmon fillets skin side down. Cook for 4–5 minutes until the skin is crispy and the fillets begin to cook through.
3. Flip and cook: Turn the fillets over and cook for another 3–4 minutes until the salmon is fully cooked and flakes easily. Remove the salmon from the skillet and set aside.
4. Sauté garlic: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
5. Cook spinach: Add the fresh spinach to the skillet and cook until wilted, about 2–3 minutes, stirring occasionally to ensure even cooking.
6. Make the cream sauce: Pour in the heavy cream and stir to combine. Add grated Parmesan cheese, lemon juice, and thyme. Cook the sauce for 2–3 minutes, stirring occasionally, until it thickens slightly. Season to taste with salt and pepper.
7. Combine salmon and sauce: Return the cooked salmon fillets to the skillet and spoon the creamy spinach sauce over them. Heat through for 1–2 minutes to meld the flavors.
8. Garnish and serve: Remove from heat, sprinkle with chopped fresh parsley, and serve immediately for a warm and satisfying meal.

Notes

• For a lighter version, substitute heavy cream with half-and-half or coconut cream.
• Use fresh thyme if available for a more vibrant flavor.
• Ensure salmon is cooked to an internal temperature of 145°F (63°C) for safety.
• Pair with steamed rice, quinoa, or crusty bread to soak up the creamy sauce.
• Leftovers can be refrigerated up to 2 days; reheat gently on stovetop.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: Creamy Spinach Salmon, salmon recipe, creamy sauce, easy dinner, healthy fish recipe, sautéed spinach, Parmesan cream sauce