Name: Creamy Spinach and Roasted Red Pepper Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 fillets Salmon (6 oz each) (Skinless or skin-on as preferred, patted dry); 2 tablespoons Olive oil (Divided (1 tablespoon for searing, 1 tablespoon for sauce)); 2 cups Fresh spinach (Roughly chopped if large); 1/2 cup Roasted red peppers (Chopped (jarred or homemade)); 2 cloves Garlic (Minced); 1 cup Heavy cream (Room temperature); 1/4 cup Parmesan cheese (Freshly grated for best flavor); 1 teaspoon Dijon mustard; 1/2 teaspoon Paprika; 1/2 teaspoon Salt (Adjust to preference); 1/4 teaspoon Black pepper (Adjust to preference)

Jump to Recipe

Creamy, juicy, and bursting with color — this Creamy Spinach and Roasted Red Pepper Salmon is the kind of weeknight dinner that looks (and tastes) like you spent hours in the kitchen when it actually comes together in under 30 minutes. Picture flaky salmon fillets nestled in a velvety cream sauce studded with sweet roasted red peppers and bright wilted spinach — comforting enough for family dinner, elegant enough for guests. Fun fact: roasted red peppers were once used as a cheap, sweet substitute for tomatoes in some Mediterranean kitchens, and they add that lovely roasted sweetness here.

If you love stuffed chicken with peppers, you might also enjoy our Roasted Red Pepper, Spinach and Mozzarella Stuffed Chicken which shares the same pepper and spinach flavor profile. This salmon version is special because it’s simple, fast, and family-friendly — an ideal choice for busy nights when you want something impressive with minimal fuss. Give it a try and prepare to hear happy requests for seconds.

What is Creamy Spinach and Roasted Red Pepper Salmon?

What’s in a name? Why call it Creamy Spinach and Roasted Red Pepper Salmon — isn’t that a mouthful? Think of it as a short love letter to three star players: creamy sauce, tender spinach, and smoky-sweet roasted red peppers, all draped over perfectly seared salmon. How did it get its name? Maybe a home cook shouted it across the kitchen while juggling groceries and a toddler — who knows! They say “the way to a man’s heart is through his stomach,” and whether you’re cooking for someone special or just treating yourself, this recipe delivers on warmth and flavor. Ready to see why this combo works so well? Try it tonight and fall in love with dinner all over again.

Why You’ll Love This

Rich, comforting creaminess: The heavy cream and Parmesan create a silky sauce that clings to the salmon and spinach, giving each bite a luscious mouthfeel.
Budget-friendly and quick: Cooking salmon at home with a few pantry staples is far more economical than dining out, and this dish comes together in about 25 minutes.
Bright, layered flavors: Roasted red peppers add sweetness and a subtle smokiness, garlic lifts the whole dish, and Dijon mustard gives a gentle tang that balances the cream.

Compared to other recipes on the blog, like our stuffed chicken, this salmon recipe is lighter and faster while still delivering comforting, family-approved flavor. Make it tonight and enjoy an elegant meal without the fuss.

How to Make

Quick Overview

This recipe is refreshingly simple: sear salmon for a golden crust, sauté garlic, peppers and spinach, then finish with a rich cream-and-Parmesan sauce. The textures are delightful — crisped salmon exterior, tender flaky interior, and a silky sauce. Prep is minimal and cook time is quick, roughly 10 minutes prep and 15 minutes cook, about 25 minutes total.

Ingredients

4 salmon fillets (6 oz each), skinless or skin-on as preferred, patted dry
2 tablespoons olive oil, divided (1 tablespoon for searing, 1 tablespoon for sauce)
2 cups fresh spinach, roughly chopped if large
1/2 cup roasted red peppers, chopped (jarred or homemade)
2 cloves garlic, minced
1 cup heavy cream, room temperature
1/4 cup grated Parmesan cheese, freshly grated for best flavor
1 teaspoon Dijon mustard
1/2 teaspoon paprika
Salt and pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjust to preference)

Directions

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season salmon fillets lightly with salt and pepper. When the oil is shimmering, add the salmon fillets skin-side down if using skin, and sear for 3-4 minutes on each side until golden and cooked through (internal temperature 125-130°F for medium). Remove salmon from the skillet and set aside on a warm plate.
In the same skillet, add the remaining 1 tablespoon of olive oil and reduce heat to medium-low. Add the minced garlic and sauté for 30 seconds to 1 minute until fragrant — do not let it burn.
Stir in the chopped roasted red peppers and the fresh spinach. Cook, stirring, until the spinach is wilted and the peppers are heated through, about 2-3 minutes.
Reduce the heat to low and pour in the heavy cream. Add the grated Parmesan cheese, Dijon mustard, paprika, salt, and pepper. Stir continuously until the sauce becomes creamy and smooth, about 2-3 minutes. Taste and adjust seasoning.
Return the salmon fillets to the skillet, spooning the sauce over the tops to coat. Simmer gently for 2-3 minutes to allow the flavors to meld and the salmon to warm through.
Serve warm with extra sauce drizzled over the salmon and garnish with additional roasted red peppers if desired.

Creamy Spinach and Roasted Red Pepper Salmon

What to Serve With

Lemon herbed rice or garlic mashed potatoes to soak up the creamy sauce.
A simple arugula or mixed greens salad with a bright vinaigrette to cut the richness.
Roasted asparagus or roasted baby potatoes for a hearty, oven-roasted side.
Light, citrus-forward white wine like Sauvignon Blanc or a crisp Pinot Grigio; for non-alcoholic, try sparkling water with lemon.

Top Tips for Perfecting

Use room-temperature salmon: It sears more evenly and reduces cooking time.
Don’t overcook the salmon: Remove it from the pan slightly before your target doneness; it rests and finishes cooking in the sauce.
Freshly grate Parmesan: Pre-grated cheese often contains anti-caking agents that prevent smooth melting.
Swap heavy cream for half-and-half plus a tablespoon of butter in a pinch, but expect a slightly thinner sauce.
If using skin-on salmon, crisp the skin first and leave it on for texture — it’s delicious and prevents the fillet from falling apart.
Avoid high heat when adding cream — simmer gently to prevent the sauce from separating.

Storing and Reheating Tips

Refrigerator: Store leftovers in an airtight container for up to 3 days. Keep the salmon and sauce together to retain moisture.
Freezing: You can freeze cooked salmon in sauce for up to 2 months, but cream-based sauces may change texture after thawing. For best results, freeze salmon and sauce separately or freeze only the salmon without sauce.
Reheating: Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of cream or milk if the sauce appears thick or separated. Microwaving on medium power in short intervals also works — cover loosely to avoid splatter and stir between intervals.

FAQs

Can I use frozen spinach instead of fresh?
Yes. If using frozen spinach, thaw and squeeze out excess water before adding it to the skillet to prevent watering down the sauce.

Is there a non-dairy substitute for the heavy cream?
You can use full-fat coconut milk for a dairy-free version, though the flavor will be slightly different. Cashew cream is another good alternative for a creamy texture.

Can I make this recipe ahead of time?
You can prepare the sauce and roast the peppers ahead, but cook the salmon just before serving for the best texture. Reheat the sauce gently and add the salmon at the end.

What if I only have skin-on salmon?
Skin-on salmon works perfectly. Sear skin-side down first to crisp it, then flip gently and finish cooking. Serve with the skin on or remove before serving if preferred.

How do I know when the salmon is done?
The salmon should flake easily with a fork and be opaque throughout. Use an instant-read thermometer: 125-130°F for medium, 135°F for well-done.

Conclusion

This Creamy Spinach and Roasted Red Pepper Salmon is proof that weeknight dinners can be both elegant and effortless — rich, flavorful sauce meets flaky, juicy salmon for a meal everyone will love. It’s easy enough for busy evenings, frugal compared to restaurant versions, and flexible with substitutions. Give it a try and share it with family or friends; it’s one of those recipes that earns repeat requests. For another take on the same pepper-and-spinach flavor combo, check out this version from a trusted source: Creamy Spinach and Roasted Red Pepper Salmon – NorthEast Nosh.