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This Creamy Spinach and Salmon Skillet is proof that weeknight dinners don’t have to be boring. The salmon turns golden and flaky, then gets smothered in a roasted red pepper sauce with silky spinach, and it’s bursting with flavor! You can keep it just like this, go dairy-free with a yogurt swap, or toss in extra veggies if you’re feeling like it.
The roasted red pepper sauce is creamy, tangy, and packed with flavor, and the spinach gives it that fresh pop of green that makes the whole dish feel vibrant. It’s all done in one pan and ready in under 30 minutes, so it’s perfect for those nights you want something wholesome and a little special – without making a huge mess in the kitchen.
If quick, flavor-packed skillet dinners are your thing, you’ll love my Chicken and Broccoli or this spicy Cajun Shrimp Sausage Skillet.
Recipe Overview
Before You Get Started
A couple quick pointers to set you up for success:
- Pat the salmon dry before seasoning – this helps it get that nice golden sear.
- Blend the roasted red pepper sauce until completely smooth for the best texture.
- Add the spinach right at the end so it stays bright and just wilted, not soggy.
- If you’re going dairy-free, choose an unsweetened plant-based yogurt so the sauce keeps its savory flavor.
- If you have skin on filets, you can easily remove the skin. Place the salmon filets skin side up, and then pour boiling water over the skin. You would be able to grab the edge of the skin and easily peel it off.
Common Questions
Yes, just make sure it’s fully thawed and patted dry before cooking so it sears properly.
Absolutely. Blend the sauce up to 2 days in advance and store it in the fridge until you’re ready to cook.
The flesh should be opaque and flake easily with a fork – usually about 4-5 minutes per side, depending on thickness.
Instead of salmon, you can use tilapia, shrimp, or cod. You can also use chicken breast if you like.
Ingredients needed for the Creamy salmon
Below is a list and visual of the ingredients I used to make this dish. Full measurements are listed further down in the recipe card.
- Salmon: I used skinless salmon filets. If you want to use salmon filets with skin on, you can, but I prefer the skinless ones.
- Seasonings: Salt, black pepper, and Italian seasoning
- Oil: Either Olive oil or avocado oil will do.
- Fresh garlic cloves: Use fresh if possible for the best flavor.
- Roasted red peppers: these are the ones you buy in jars. Or you can always roast some at home.
- Plain greek yogurt: If you only have non-Greek kind that’s fine. But it must be plain and not sweetened.
- Baby spinach: I used fresh. Frozen works as well. The ones in bags are just fine. Thaw them first and drain any excess liquid.
How to Make Creamy Spinach Salmon Skillet
Here’s how to get perfect results every time:
1️⃣ Season and Sear the Salmon
Pat salmon dry, season with salt and pepper, then sear in olive oil over medium heat until golden on both sides. Set aside.
✏️ Dry salmon sears better and won’t stick.
2️⃣ Blend the Roasted Red Pepper Sauce
Add garlic, roasted red peppers, Greek yogurt, and Italian seasoning to a food processor. Blend smooth, scraping down sides as needed.
✏️ Blend until silky for the best texture.
3️⃣ Simmer the Sauce and Wilt the Spinach
Pour sauce into the same skillet, bring to a simmer, then stir in spinach until just wilted.
✏️ Add spinach last to keep it fresh and green.
4️⃣ Finish with the Salmon
Return salmon to the skillet and heat through for 1-2 minutes. Garnish with parsley if desired.
✏️ A quick reheat keeps salmon tender.
Variations & Tips
→ Swap roasted red peppers for sun-dried or cooked cherry tomatoes for a similar flavor, just note the sauce will be darker and less red.
→ Sour cream or plain yogurt both make great stand-ins for Greek yogurt.
→ Add extra veggies like zucchini, mushrooms, or asparagus for more texture and color.
→ Blend in a pinch of red pepper flakes if you want a little heat.
→ Serve over rice, pasta, or cauliflower rice to soak up every drop of sauce.
Storage & Make-Ahead Tips
- Fridge: Keep leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months, then thaw overnight in the fridge before reheating.
- Reheating: Warm gently in the oven or microwave until heated through.
Creamy Spinach and Salmon Skillet
Ingredients
- 2 skinless salmon filets
- Kosher salt and pepper, to taste
- 1 tablespoons olive oil, or avocado oil
- 2 garlic cloves, minced
- 4 ounces roasted red peppers, diced
- ²⁄₃ cup plain Greek yogurt
- 1 teaspoon Italian seasoning
- 2 cups baby spinach, roughly chopped
Instructions
- Season the 2 skinless salmon filets with Kosher salt and pepper on both sides. Heat the 1 tablespoons olive oil in a non-stick pan over medium heat. Sear the salmon until golden on both sides, then set aside.
- While the salmon cooks, place the 2 garlic cloves, 4 ounces roasted red peppers, ²⁄₃ cup plain Greek yogurt, and 1 teaspoon Italian seasoning in a small food processor. Pulse until smooth. You may need to stop and scrape the sides of your blender at some point, then blend again.
- Transfer the red pepper sauce to the pan where the salmon was cooked and bring to a simmer. Add the 2 cups baby spinach (chopped) to the pan with the sauce and cook just until wilted.
- Return the salmon to the sauce and allow it to bubble for a bit, just until hot. Garnish with fresh parsley, if desired.
Notes
- Pat salmon dry before seasoning for the best sear.
- Blend sauce until smooth for a silky texture.
- Add spinach at the end to keep it vibrant.
- Swap roasted red peppers for sun-dried or cherry tomatoes.
- Use sour cream or plain yogurt instead of Greek yogurt.
- Store in the fridge for up to 4 days or freeze for 3 months.
- Reheat gently in the oven or microwave until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve It with
This creamy salmon is even better with a simple side that soaks up the sauce or adds a fresh, contrasting flavor. Try pairing it with one or two of these:
- Easy Sautéed Zucchini
- White Rice
- Garlic Roasted Mushrooms
- Roasted Smoked Sweet Potatoes
- Mediterranean Yellow Rice
- Wild Rice Pilaf Stuffing
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