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Creamy spinach and roasted red pepper salmon dish garnished with herbs
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Creamy Spinach and Roasted Red Pepper Salmon

Creamy, juicy, and bursting with color, this salmon dish is quick to prepare and perfect for weeknight dinners.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Skillet
  • Mixing Bowl

Ingredients

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

Instructions

  • 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.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently.