Creamy Spinach and Roasted Red Pepper Salmon Recipe

Introduction

This Creamy Spinach and Roasted Red Pepper Salmon is a delightful dish combining tender salmon fillets with a luscious, flavorful cream sauce. It’s perfect for an easy weeknight dinner or a special occasion, offering a satisfying balance of rich and fresh flavors.

Ingredients

• 4 fillets salmon (wild-caught Alaskan preferred)
• 2 tbsp olive oil (extra virgin for best flavor)
• 1 cup fresh spinach (chopped, not over-chopped)
• 1/2 cup roasted red peppers (chopped, pre-roasted for convenience)
• 1/2 cup heavy cream (for a creamy velvety sauce)
• 1/4 cup Parmesan cheese (grated for umami depth)
• 2 cloves garlic (minced, aromatic)
• Salt & pepper (to taste)
• 1 tsp lemon juice (adds acidity to balance the richness)
• Fresh parsley (for garnish)

Instructions

1. Step 1: Heat the olive oil in a large skillet over medium heat. Season the salmon fillets with salt and pepper, then cook them skin-side down first for about 4-5 minutes until the skin is crispy.
2. Step 2: Flip the salmon and cook for another 3-4 minutes until just cooked through. Remove the salmon from the skillet and set aside.
3. Step 3: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Then add the chopped roasted red peppers and fresh spinach, cooking until the spinach wilts.
4. Step 4: Pour in the heavy cream and stir in the grated Parmesan cheese. Let the sauce simmer gently until slightly thickened, about 3-4 minutes.
5. Step 5: Stir in the lemon juice and adjust seasoning with salt and pepper to taste. Return the salmon fillets to the skillet, spoon the sauce over them, and warm through for a minute.
6. Step 6: Garnish with fresh parsley and serve immediately with your choice of sides.

Tips & Variations

• For a lighter version, substitute half-and-half for heavy cream or use Greek yogurt stirred in off the heat.
• Use smoked paprika or a pinch of chili flakes in the sauce for a subtle smoky or spicy kick.
• Fresh basil can be used as an alternative garnish to parsley for a different flavor profile.
• Serve over garlic mashed potatoes or rice to soak up the creamy sauce.

Storage

Store leftover salmon and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat in a skillet or microwave to avoid drying out the fish and curdling the sauce. It’s best enjoyed fresh but can be reheated carefully for convenience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon fillets, but be sure to thaw them completely and pat dry before cooking to achieve a nice sear and prevent excess moisture in the pan.

What can I substitute for Parmesan cheese if I don’t have any?

You can use Pecorino Romano or Grana Padano as a similar hard cheese alternative. If you prefer a dairy-free option, nutritional yeast provides a cheesy flavor without dairy.

Creamy Spinach and Roasted Red Pepper Salmon Recipe

Print Recipe

★★★★★

4.6 from 119 reviews

A delicious and creamy salmon dish featuring wild-caught Alaskan salmon fillets cooked to perfection with sautéed spinach and roasted red peppers in a rich parmesan cream sauce, finished with a hint of lemon and fresh parsley for a perfectly balanced meal.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Salmon and Seasoning

• 4 fillets Salmon, wild-caught Alaskan preferred
• 2 tbsp Olive oil, extra virgin for best flavor
• Salt & pepper, to taste
• 1 tsp Lemon juice, adds acidity to balance the richness

Vegetables and Sauce

• 1 cup Fresh spinach, chopped (not over-chopped)
• 1/2 cup Roasted red peppers, chopped (pre-roasted for convenience)
• 1/2 cup Heavy cream, for a creamy velvety sauce
• 1/4 cup Parmesan cheese, grated for umami depth
• 2 cloves Garlic, minced for aroma
• Fresh parsley, for garnish

Instructions

1. Prepare the salmon: Pat the salmon fillets dry with a paper towel and season both sides generously with salt and pepper. This ensures a flavorful crust during cooking.
2. Cook the salmon: Heat the olive oil in a large skillet over medium heat. Place the salmon fillets skin-side down (if skin is on) and cook for about 4-5 minutes until the skin is crispy and the fillet is halfway cooked. Flip the salmon and cook for an additional 3-4 minutes until cooked through. Remove salmon and set aside, keeping warm.
3. Sauté garlic and vegetables: In the same skillet, add the minced garlic and sauté until fragrant, about 30 seconds. Then add the chopped spinach and roasted red peppers, cooking until the spinach has wilted and the peppers are heated through, about 2-3 minutes.
4. Create the creamy sauce: Reduce heat to low, then pour in the heavy cream and add the grated Parmesan cheese. Stir continuously to melt the cheese and thicken the sauce slightly, about 2-3 minutes. Add lemon juice to balance richness and season with additional salt and pepper as needed.
5. Combine and serve: Return the salmon fillets to the skillet, spooning some of the creamy spinach and pepper sauce over the top. Let everything meld together for 1-2 minutes on low heat. Garnish with freshly chopped parsley before serving.

Notes

• Use fresh wild-caught salmon for best flavor and texture.
• Pre-roasted red peppers save time, but you can roast fresh peppers if preferred.
• Adjust the thickness of the sauce by adding more or less heavy cream.
• Serve with a side of steamed vegetables or crusty bread to make it a full meal.
• To make it lighter, substitute heavy cream with half-and-half or Greek yogurt (added off heat).

Keywords: Salmon recipe, creamy salmon, spinach and roasted red pepper, quick dinner, healthy seafood