This Salmon with Spinach Cream Sauce features perfectly pan-seared salmon nestled in a rich, garlicky cream sauce with tender sautéed spinach. It looks elegant but comes together quickly and easily, making it a satisfying weeknight dinner or a simple meal for guests.
You’ll appreciate this recipe because:
- Everything cooks in one pan for minimal cleanup.
- It delivers a main and a vegetable side all in one dish.
- Ready in under 30 minutes.
- Simple ingredients create bold flavor.
- Salmon is rich in omega-3s and makes a healthy addition to your weekly meal rotation.
I serve this with quinoa, brown rice, or toasted bread to soak up the sauce.
Table of Contents
- Ingredients
- How to Make Salmon with Creamy Spinach Sauce
- Tips for Perfect Pan-Seared Salmon
- Recipe Edits
- Side Dishes for Salmon
- More Salmon Recipes
- Salmon with Spinach Cream Sauce Recipe
Ingredients
Notes for choosing ingredients:
Salmon – Any salmon will work: wild-caught or farmed. Farmed salmon tends to have more fat and a milder flavor. Look for bright pink fillets that smell fresh, feel moist, and are fully thawed. A center-cut, even piece sears most evenly.
Spinach – Fresh baby or regular spinach wilts quickly into the sauce; a few handfuls are enough.
Vegetable broth – Adds depth without extra calories. Store-bought or homemade both work well.
Heavy cream – Use a simple cream without stabilizers for the best texture and flavor; it reduces nicely to create a silky sauce.
How to Make Salmon with Creamy Spinach Sauce
- Pat salmon dry and wait to season until just before searing. Heat oil in a large nonstick or cast-iron skillet over medium-high until shimmering but not smoking. Reduce heat to medium, season the fillets with salt and pepper, and place them in the pan skin side up if you want a golden crust on top (or start skin side down if you prefer a crisp skin).
- Sear undisturbed for about 3 minutes so the fish releases naturally. Flip and cook another 2–3 minutes or to your preferred doneness (times yield medium to medium-well).
- Remove the salmon and set aside. Wipe out excess oil, add butter, then sauté the shallot and garlic for 1–2 minutes, stirring often and avoiding browning the garlic.
- Pour in the broth and cream, bring to a gentle boil, then reduce to a simmer. Cook about 4–5 minutes until the sauce thickens; if it remains thin, simmer longer or whisk in a teaspoon of flour.
- Stir in the spinach until just wilted (2–3 minutes), then nestle the salmon back into the sauce and finish with chopped parsley. Season to taste.
Tips for Perfect Pan-Seared Salmon
Simple techniques for a crispy exterior and tender interior:
- Use a good-quality pan, either nonstick or well-seasoned cast iron.
- Pat the salmon dry before seasoning.
- Heat the oil until shimmering so the fish sears cleanly and doesn’t stick.
- Place fish skin side down and don’t move it for several minutes to allow a crust to form and the fillet to release.
- After flipping, avoid poking or moving the fillet—let it finish cooking undisturbed.
- Use the same pan for the sauce to capture the browned bits for extra flavor, wiping out excess oil before starting the shallot and garlic.
Recipe Edits
Dairy free – Substitute coconut cream and use olive oil or ghee instead of butter. Coconut cream will yield a slightly thinner sauce; whisking in 2 teaspoons of flour or arrowroot before adding the cream helps thicken it.
This recipe is naturally gluten free if you avoid thickeners with gluten.
Side Dishes for Salmon
The creamy spinach sauce pairs well with many sides. Suggestions:
- Brown rice or quinoa to soak up the sauce
- Mashed potatoes for a comforting plate
- Mashed cauliflower for a low-carb option
- Roasted Brussels sprouts for a savory contrast
- Toasted crusty bread
Because the dish includes spinach, a simple grain or potato is all you need to complete the meal.
More Salmon Recipes
If you enjoy this dish, try other seared or sauced salmon recipes for variety. The same creamy spinach sauce also works well with chicken or other firm white fish.
Title Goes Here
Seafood
Cajun Salmon Pasta
Seafood
Pan Fried Teriyaki Salmon
Salmon
Pepita Crusted Salmon
Seafood
Salmon with Mango Salsa
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Salmon with Spinach Cream Sauce
Ingredients
- 2-3 teaspoons olive oil
- 2 6 oz salmon fillets
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/2 cup heavy cream
- 1/4 cup vegetable broth
- 1/4 teaspoon red pepper flakes
- 9-12 oz fresh spinach
- 1 tablespoon flat-leaf parsley, chopped
- kosher salt and pepper
Instructions
-
Pat salmon dry. Heat oil in a large skillet over medium-high until shimmering but not smoking. Add salmon skin side up and sear 3 minutes until light brown. Flip and cook 2–3 more minutes or to desired doneness.
-
Remove salmon and set aside. Wipe out excess oil if needed. Add butter, then sauté garlic and shallot 1–2 minutes. Add vegetable broth, red pepper flakes, and cream. Bring to a low simmer and reduce until sauce thickens.
-
Stir in spinach until wilted (about 2–3 minutes). Season with salt and pepper. Nestle salmon into the sauce and top with parsley.
Notes
- For dairy-free, use coconut cream and olive oil or ghee; the sauce will be thinner—add a small amount of flour or arrowroot to thicken if needed.
- Whisk in 2 teaspoons of flour or cornstarch before simmering to thicken faster.
- Choose a heavy cream without stabilizers for the best texture.
Nutrition
Nutrition information is an estimate and should be used as a guideline.