Salmon With Creamy Spinach Sauce

Salmon with Creamy Spinach Sauce

Salmon with Creamy Spinach Sauce is a luxurious yet simple dish that combines tender, pan-seared salmon fillets with a rich, velvety spinach sauce. The salmon is perfectly cooked to achieve a golden crust and juicy interior, while the creamy sauce, infused with garlic and hints of Parmesan, adds depth and flavor. This dish is a perfect balance of elegance and comfort, ideal for weeknight dinners or special occasions. Serve it with rice, mashed potatoes, or roasted vegetables for a complete, restaurant-quality meal.

Ingredients:

Table of Contents

4 salmon fillets

2 tablespoons olive oil

Salt and pepper to taste

1 shallot, minced

2 cloves garlic, minced

4 cups fresh spinach

1 cup heavy cream

1/2 cup grated Parmesan cheese

Lemon wedges for serving

INSTRUCTIONS:

Step 1: Season Salmon

Season the salmon fillets with salt and pepper.

Step 2: Cook Salmon

Heat olive oil in a skillet over medium heat. Cook the salmon fillets for about 4-5 minutes per side, or until cooked to your desired level of doneness. Remove from the skillet and set aside.

Step 3: Make the Sauce

In the same skillet, add a bit more olive oil if needed. Sauté the shallot and garlic until fragrant. Add the spinach and cook until wilted. Pour in the heavy cream and simmer for a few minutes. Stir in the Parmesan cheese until melted and the sauce is creamy.

Step 4: Serve

Place the cooked salmon fillets on plates and spoon the creamy spinach sauce over the top. Serve with lemon wedges on the side.

Step 5: Enjoy

Serve the salmon with creamy spinach sauce hot and enjoy a delicious and nutritious meal!

Tips & Tricks

For the Salmon:

Pat the salmon dry: This ensures a crispy sear.

Season generously: Salt, pepper, and a dash of paprika enhance the natural flavor.

Preheat your pan: Use medium-high heat and add oil or butter. Place the salmon skin-side down (if skin-on) to keep it moist.

Don’t overcook: Cook 3–4 minutes per side, depending on thickness, until the salmon flakes easily but remains moist inside.

For the Sauce:

Saute the spinach first: Cook in the same pan after removing the salmon to deglaze the flavors. Add garlic and onion for aromatics.

Cream consistency: If the sauce feels too thick, add a splash of chicken stock or milk. If it’s too thin, let it simmer longer.

Layering flavors: Finish the sauce with parmesan or a squeeze of lemon juice for brightness.

Assembly Suggestions

Pour the creamy spinach sauce over the seared salmon or serve it on the side.

Pair with sides like mashed potatoes, rice, or roasted vegetables for a complete meal.

Let me know if you’d like a recipe card or any specific serving ideas!