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