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Salmon filets covered in creamy spinach sauce, filling the skillet from edge to edge.
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5 from 1 vote

Creamy Spinach and Salmon Skillet

Golden salmon in a creamy spinach and roasted red pepper sauce, made in one pan in under 30 minutes!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Skill Level: Intermediate
Servings: 2 Servings
Author: Rena

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. (This should be about 4 minutes per side)
    Two salmon filets searing in a skillet until golden brown on the outside.
  • 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.
    Blended roasted red pepper sauce in a blender, smooth and creamy in texture.
  • 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.
    Chopped fresh baby spinach sitting on top of smooth red pepper sauce in a skillet, ready to stir in.
  • Return the salmon to the sauce and allow it to bubble for a bit, just until hot. Garnish with fresh parsley, if desired.
    Overhead shot of salmon cooking in a thick spinach and roasted red pepper sauce.

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.
Storage
  • 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

Calories: 328kcal | Carbohydrates: 5g | Protein: 35g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 2038mg | Potassium: 1108mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 3193IU | Vitamin C: 36mg | Calcium: 96mg | Iron: 3mg