Creamy Spinach and Roasted Red Pepper Salmon Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
