I am not the biggest salmon dinner fan, but I could eat this salmon with spinach cream sauce every day for the rest of my life and be happy! The garlic cream sauce adds a nice flavor to the fish that other pan seared salmon recipes do not have. You can hardly tell this is salmon, let alone fish. This salmon fillet recipe serves about 2-3 people and is 375.39 kcal per serving.
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Variations of this salmon dinner:
- reverse steps 2 and 3-I have made this recipe cooking the spinach first, and then the salmon. This does work, but I would recommend adding the cream at the end when combining the spinach and salmon if reversing the steps because heavy cream is kind of hard to remove from the pan
- cayenne pepper instead of red pepper flakes-if you do not have any red pepper flakes, cayenne pepper is a great substitute
- more or less cream-more cream would make this more of a soup recipe, but it can be a great option if trying to feed a larger group of people with less salmon than expected. Less cream would make this recipe less creamy and have more of a spinach flavor
- more garlic-there is never too much garlic in my opinion!
Favorite ingredient brands for this salmon with spinach cream sauce recipe:
- salmon-Great Value pink skin-on salmon
- spinach-Organic Girl
- heavy whipping cream-best choice or Land O’Lakes. If you need a heavy cream substitute, click here.
Overview of how to make this salmon skillet dinner:
- fry salmon-I like to rub in the seasonings of my salmon before frying so that it is well seasoned before adding the cream
- remove salmon from pan, and cook spinach and garlic in the pan until spinach wilts, add in cream and season-because the pan is already hot from cooking the salmon, it does not take the spinach a long time to cook. This way your salmon does not completely cool off before adding it back to the pan.
- add salmon to cream mixture, serve!
Is my salmon done yet?
- First, I sometimes use a meat thermometer and consider it well cooked if it is above 145 degrees Fahrenheit.
- Also, I also look at the color change. As long as my once dark salmon is now a lighter color, it is done.
- Finally, another way to check is by cutting off a piece and analyzing the inside texture. If it has lines in it like each layer is evenly cooked throughout, it is done.
How to store this salmon dinner:
- fridge-store your salmon leftovers in an air tight container in the refrigerator for up to one week
- freezer-I have not tried freezing this recipe. If you would like to try it, go for it! Let me know how it goes. After thawing out again, you might have to add more cream.
Nutrition facts for this pan fried salmon with spinach:
Fat 28g Carbs 5g Sugars 1.12g Protein 28.49g Sodium 870.84mg Fiber 1.25mg
Salmon with Spinach Cream Sauce
- 2-3 salmon fillets thawed
- 2 tbsp olive oil
- 1 1/2 cups spinach
- 1 1/2 tbsp garlic
- seasonings: salt, pepper, and garlic powder
- 1/3 cup heavy whipping cream
- 1 tbsp red pepper flakes
- Place salmon skin side down on a plate. Season them with salt, pepper, and garlic powder.
- Pour 1 tbsp olive oil into pan over medium heat. When oil is hot, place salmon skin side down on pan. Fry for about 5-7 minutes until bottom side is lightly browned. Flip over. Fry for another 5 minutes or until meat thermometer temps about 145 degrees. Remove salmon from pan and place on a plate.
- In same skillet, place 1 tbsp olive oil. Add spinach. When spinach just begins to wilt, add in garlic. When garlic is fragrant, but not yet brown, add in heavy whipping cream and red pepper flakes. Stir. Cook for about 2 minutes. Add salmon back in. Cook for 5 minutes. Serve your salmon with spinach cream sauce with a vegetable on the side.
All information presented on this site is intended for informational purposes only. Nutritional facts listed are a rough estimate and should only be followed as a general idea.