Salmon In Spinach Cream Sauce is a simple, decadent seafood dish you’ll LOVE! This recipe can be made in 15 minutes (using only 1 skillet).
If you’re looking for a simple salmon recipe that is easy, pretty quick to prepare, AND tastes wonderful, here it is!
Boneless, skinless salmon fillets are pan-seared in hot oil until browned on both sides. They are served on top of (and garnished with) a easy-to-make creamy, garlic, spinach and sun-dried tomato sauce.
The convenient thing is this entire dish can be made using only ONE skillet, which also makes for easy clean up. YES!!! I found the original recipe on the Harry and David blog, made a few changes, and we really have enjoyed this lovely meal.
The salmon is super delicious, and it’s perfect for serving on a busy night, without investing a lot of time or trouble making it! That a winning combination in my book.
The recipe as written below makes two servings, but is VERY EASY to adapt for more servings. Here’s how to make it.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare The Salmon Fillets
Pat the salmon fillets dry using paper towels to absorb the moisture. Sprinkle seasoning salt on top of each piece, dividing it evenly between the fillets.
Heat olive oil in a skillet on Medium heat until it is very hot, but not smoking. Lay the salmon fillets in the hot skillet with the seasoned side down.
Cook the salmon for 3-4 minutes without moving, then carefully turn the fillets to the other side, using a spatula. The salmon should be nicely browned.
Continue to cook the salmon for another 3-4 minutes or until it is fully cooked through, and flakes easily. Transfer the salmon fillets to a platter and cover with foil, to keep them warm.
Make The Spinach Cream Sauce
Use the same skillet (without rinsing) to make the spinach cream sauce. Turn the heat down to LOW. Stir minced garlic into the hot skillet, and cook it for 30 seconds, stirring often so it doesn’t burn.
Add baby spinach, heavy whipping cream, and chopped, sun-dried tomatoes. NOTE: The sun-dried tomatoes should be the type that are packed in olive oil. Lightly drain them and chop before adding them to the sauce.
Toss gently until these ingredients are combined. Stir often and cook on LOW heat only until the spinach has wilted. This will only take 2-3 minutes (don’t let the cream boil).
Transfer the salmon fillets back into the skillet on top of the spinach cream sauce, and then cover the skillet with a lid or foil.
Heat on LOW only until the salmon is re-heated through (1-2 minutes), being careful to not let the cream sauce boil.
Serve The Salmon In Spinach Cream Sauce
To serve the salmon in spinach cream sauce, spoon a small amount of the spinach sauce on the serving plate.
Place a salmon fillet on top of the sauce, and then spoon additional spinach cream sauce on top of the fish. Repeat this with the other fillet (or fillets) and serve immediately.
Serve the salmon in spinach cream sauce with your favorite sides while hot, and enjoy this wonderful, decadent looking main dish!
I’m confident you’re going to like salmon in spinach cream sauce, because it not only LOOKS good, it IS good! I hope you (and those you love) really enjoy it!
Thank you for taking time out of your busy day to stop by. I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!
Looking For More SALMON Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many delicious salmon recipes you might enjoy checking out, including:
- Sweet Spicy Salmon
- Orange And Rosemary Glazed Salmon
- Garlic Lime Baked Salmon
- Cedar Plank Grilled Salmon
- Salmon In Lemon-Butter Herb Sauce
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Recipe adapted from: Christina Lane, via The Table, at https://www.harryanddavid.com/blog/cast-iron-salmon-recipe/
↓↓ PRINTABLE RECIPE BELOW ↓↓
Salmon In Spinach Cream Sauce is a simple, decadent seafood dish you'll LOVE! This recipe can be made in 15 minutes (using only 1 skillet).
- 8 ounces boneless, skinless salmon fillets approx. 4 ounces per fillet
- ½ teaspoon seasoning salt
- 1 Tablespoon olive oil
- 1 teaspoon minced garlic
- 2½ cups baby spinach (fresh)
- ¼ cup sun-dried tomatoes (packed in oil) drained slightly and chopped
- ¼ cup heavy whipping cream (OR half and half)
- 1 pinch salt and pepper (1 pinch each) , to season sauce to taste
Pat salmon dry with paper towels. Sprinkle salmon (top only) with seasoning salt.
Heat olive oil in a skillet on Medium heat until very hot, but not smoking. Put salmon in skillet, seasoned side down. Cook 3-4 minutes, then carefully turn the fillets to the other side. Salmon should be nicely browned. Cook other side 3-4 minutes until fully cooked through, and flakes easily. Transfer salmon to a platter; cover with foil, to keep them warm.
Use same skillet (without rinsing) to make spinach cream sauce. Turn heat down to LOW. Stir garlic into hot skillet; cook for 30 seconds, stirring often. Add spinach, whipping cream, and chopped, sun-dried tomatoes. Toss gently until combined. Stirring often, cook on LOW heat only until spinach has wilted. This takes 2-3 minutes (don't let cream boil).
Carefully transfer salmon back into the skillet (on top of spinach cream sauce). Cover skillet with a lid or foil. Heat on LOW only until salmon is re-heated through (1-2 minutes), being careful to not let cream sauce boil.
To serve, spoon a small amount of spinach sauce on a plate. Place a salmon fillet on top of the sauce. Spoon additional spinach cream sauce on top of the fish. Repeat with other fillet (or fillets); serve immediately while hot. Enjoy!
Here’s one more to pin on your Pinterest boards!