Creamy Spinach and Roasted Red Pepper Salmon
This Creamy Spinach and Roasted Red Pepper Salmon is a delightful dish that combines creamy textures with vibrant flavors, perfect for any dinner table.
Servings: 4 servings
Calories: 450kcal
Equipment
- Skillet
Ingredients
Key Ingredients
- 4 fillets Salmon (6 oz each)
- 2 tablespoons Olive oil
- 2 cups Fresh spinach
- 1/2 cup Roasted red peppers chopped
- 2 cloves Garlic minced
- 1 cup Heavy cream
- 1/4 cup Grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Paprika
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Sear salmon fillets for 3-4 minutes on each side until golden and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the remaining olive oil and sauté garlic until fragrant. Stir in roasted red peppers and spinach, cooking until the spinach is wilted.
- Reduce heat and add heavy cream, Parmesan cheese, Dijon mustard, paprika, salt, and pepper. Stir until the sauce is creamy and smooth.
- Return the salmon fillets to the skillet, spooning the sauce over the top. Simmer for 2-3 minutes to allow the flavors to meld.
- Serve warm with extra sauce drizzled over the salmon and garnish with additional roasted red peppers if desired.
Notes
Pair with a fresh salad or mashed potatoes for a balanced meal. Use kale instead of spinach if preferred. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat. Freezing not recommended due to the cream sauce.
Nutrition
Calories: 450kcal | Fat: 30g