A Richly Flavorful Weeknight Favorite
There’s something soothing about a skillet sizzling with salmon, the aroma of garlic and roasted red pepper filling the kitchen. If you’re anything like me, you crave meals that are both quick and soul-satisfying. This roasted salmon with creamy spinach and red pepper checks every box — easy, nourishing, and irresistibly flavorful.
With just 30 minutes from prep to plate, this recipe deserves a place in your weekly rotation. It’s perfect for those nights when you want something special but don’t want to spend hours in the kitchen.
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The Story Behind This Skillet Favorite
A Memory Wrapped in Aromas
This roasted salmon with creamy spinach and red pepper brings me straight back to a springtime dinner at my aunt’s house in Maine. She had a way with salmon — always crisping the skin just right and balancing rich flavors with bright vegetables. The first time I tried this combo of roasted peppers and spinach in cream, I remember thinking, This tastes like comfort met elegance.
The savory salmon was melt-in-your-mouth tender, the spinach velvety, and those roasted red peppers gave it just enough punch. I made sure to memorize her technique, and over the years, I’ve refined it into the version I’m sharing with you today.
Why This Recipe Stands Out
What makes this salmon recipe special is its simplicity. It uses everyday ingredients but delivers on flavor like a restaurant-quality dish. The creamy sauce is perfectly spiced with garlic and red pepper flakes, while Parmesan adds depth and saltiness. And the best part? It’s naturally low in carbs and packed with nutrients.
I love pairing it with roasted veggies or spooning it over pasta when I want to stretch the meal. In fact, it pairs beautifully with other vibrant Mediterranean-inspired dishes like this Greek Potato Salad or a refreshing Lemon Ricotta and Spinach Pasta.
Ingredients & Preparation
Everything You’ll Need
Here’s a simple table to guide your grocery run or pantry check:
| Ingredient | Amount |
|---|---|
| Salmon fillets (skin on) | 2 fillets (~1 lb total) |
| Salt & pepper | To season |
| Olive oil | 1 tbsp |
| Butter | 1 tbsp |
| Garlic (finely diced) | 3 cloves |
| Roasted red peppers (diced) | 4 oz |
| Baby spinach | 4 cups |
| Half & Half or heavy cream | ½ cup |
| Grated Parmesan cheese | ¼ cup |
| Red pepper flakes | ¼ tsp (adjust to taste) |
| Fresh parsley (chopped) | ¼ cup |
This is a no-fuss list with familiar ingredients. And if you’re missing something, don’t worry—we’ll cover easy swaps below.
Tools & Substitutions
You’ll only need a medium non-stick skillet, a spatula, and tongs. I recommend a cast-iron skillet for best searing results.
Substitutions:
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Half & Half → swap with coconut cream for dairy-free
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Parmesan → nutritional yeast for a vegan twist
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Roasted red pepper → sundried tomatoes or sautéed mushrooms
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Spinach → try kale or Swiss chard
Pair this with a simple side like Oven Roasted Zucchini, Squash & Tomatoes or some creamy Sweet Potato Bites for a perfect balance.
Cooking Instructions & Chef Tips
How to Make It – Step by Step
Step 1: Season & Sear
Pat salmon fillets dry. Season both sides with salt and pepper. Heat olive oil in your skillet on medium-high. Place salmon flesh-side down first, searing for 5 minutes. Flip carefully and sear skin-side for another 4–5 minutes.
Step 2: Sauté the Aromatics
Remove salmon and set aside. In the same skillet, melt the butter. Add garlic, cooking for 1 minute. Add roasted red peppers and sauté for 2–3 minutes until softened and fragrant.
Step 3: Wilt the Spinach
Add fresh baby spinach to the pan. Stir gently until fully wilted, about 2 minutes.
Step 4: Build the Sauce
Lower the heat. Stir in cream, Parmesan, red pepper flakes, parsley, salt, and pepper. Simmer for 2–3 minutes until slightly thickened.
Step 5: Bring It Together
Gently return salmon to the pan. Spoon sauce over the top to coat. Let everything mingle over low heat for another minute. Serve warm.
Tips for Success
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Always pat the salmon dry — it helps with searing.
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Use a well-heated pan for crispy skin without sticking.
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Don’t overcook! Salmon is ready when it flakes easily with a fork.
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For added richness, add a splash of dry white wine before the cream.
This dish also works beautifully with Scallops in Saffron Cream Sauce if you’re in the mood for a seafood duo.
Serving, Storing & Pairing Ideas
What to Serve with It
There are so many ways to enjoy this dish depending on your mood or dietary needs:
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Spoon it over Creamy Tuscan Orzo
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Serve alongside Greek Cucumber Tomato Feta Salad
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Pair with jasmine rice or roasted garlic mashed potatoes
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Lighten it up with zoodles or steamed broccoli
It’s elegant enough for date night, yet quick enough for a weeknight family dinner.
Storage & Reheating
To Store:
Cool leftovers completely. Store in an airtight container in the fridge for up to 2 days.
To Reheat:
Warm gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce. Avoid microwaving — it can dry out the salmon.
Planning to meal prep? This sauce also pairs well with leftover roasted chicken or baked tofu for flexible meals.
Frequently Asked Questions
Can I use frozen salmon fillets?
Yes! Just thaw them fully and pat dry before cooking.
What can I use instead of cream?
Try whole milk with a bit of butter, or dairy-free creamers like oat or coconut cream.
Is this recipe gluten-free?
Yes — as long as your Parmesan and cream are certified gluten-free.
Can I make it ahead?
You can prep the sauce a day in advance. Reheat gently and cook the salmon fresh.
What wine pairs best with this?
A crisp Sauvignon Blanc or Pinot Grigio complements the richness perfectly.
In Closing
This roasted salmon with creamy spinach and red pepper is one of those dishes that keeps calling you back. It’s rich but not heavy, flavorful yet simple — and makes dinner feel special no matter the night.
If you loved this recipe, you’ll definitely enjoy:
Have fun making it your own. And if you do, share your twist in the comments!
If this recipe made your night easier (and tastier), please rate it below, leave a comment, and pin it on Pinterest. Your feedback helps others discover delicious ideas — and it makes my day, too.
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Roasted Salmon with Creamy Spinach & Red Pepper – 30-Minute Dinner
- Total Time: 30
- Yield: 2 servings
Description
Roasted Salmon with Creamy Spinach and Red Pepper is a 30-minute skillet dinner made with seared salmon fillets and a rich, garlic-infused cream sauce loaded with spinach and roasted red peppers. Perfect for busy weeknights and fancy enough for date night.
Ingredients
• 2 salmon fillets (about 1 lb, skin on)
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 tbsp butter
• 3 cloves garlic, finely diced
• 4 oz roasted red peppers, diced
• 4 cups fresh baby spinach
• ½ cup Half & Half or heavy cream
• ¼ cup grated Parmesan cheese
• ¼ tsp red pepper flakes (or to taste)
• ¼ cup chopped parsley
Instructions
1. Pat salmon fillets dry and season both sides with salt and pepper.
2. Heat olive oil in a skillet over medium heat. Sear salmon, flesh-side down first, for 5 minutes. Flip and cook another 4–5 minutes or until done. Remove from skillet and set aside.
3. In the same skillet, melt butter. Add garlic and cook for 1 minute.
4. Stir in diced roasted red peppers and cook for 2 minutes.
5. Add spinach and sauté until wilted, about 2 minutes.
6. Lower heat. Stir in Half & Half, Parmesan, red pepper flakes, chopped parsley, salt, and pepper. Simmer for 2–3 minutes.
7. Return salmon fillets to skillet and spoon sauce over top. Let simmer gently for 1 minute.
8. Serve warm over pasta, rice, or vegetables.
Notes
– Substitute coconut cream for a dairy-free version.
– You can use frozen salmon—just thaw and pat dry first.
– Add lemon zest or a splash of white wine to brighten the sauce.
– Store leftovers in the fridge for up to 2 days.
– Reheat gently on the stovetop with a splash of cream or water.
- Prep Time: 10
- Cook Time: 20
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 450
- Sugar: 2
- Sodium: 380
- Fat: 30
- Saturated Fat: 14
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 35
- Cholesterol: 95