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Creamy Spinach and Roasted Red Pepper Salmon Recipe

Creamy Spinach and Roasted Red Pepper Salmon Recipe
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★★★★★

5.2 from 18 reviews

This Creamy Spinach and Roasted Red Pepper Salmon recipe offers a rich and flavorful dish combining tender wild-caught salmon fillets with a velvety sauce made from fresh spinach, roasted red peppers, and Parmesan-infused heavy cream. Perfectly seared and optionally oven-roasted for ideal doneness, it’s a delicious and elegant meal suitable for seafood lovers seeking a nutritious and satisfying dinner.

Ingredients

Scale

Salmon & Seasoning

  • 4 fillets wild-caught Alaskan salmon
  • Salt & pepper, to taste
  • 1 tsp lemon juice

Sauce & Vegetables

  • 2 tbsp extra virgin olive oil, divided
  • 1 cup fresh spinach, chopped (not over-chopped)
  • 1/2 cup roasted red peppers, chopped
  • 1/2 cup heavy cream
  • 1/4 cup Parmesan cheese, grated
  • 2 cloves garlic, minced

Garnish

  • Fresh parsley, for garnish

Instructions

  1. Prepare the Salmon: Pat the salmon fillets dry thoroughly using paper towels to ensure a good sear. Season generously on both sides with salt and pepper for optimal flavor.
  2. Sear the Salmon: Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Place the salmon fillets skin-side down in the hot skillet, searing for 3 to 4 minutes until the skin is crisp and the salmon easily releases from the pan. Flip and sear the other side for an additional 2 minutes.
  3. Optional Roast: For perfectly cooked salmon, transfer the skillet to a preheated oven at 375°F (190°C) and roast for 8 to 10 minutes, or until the internal temperature reaches 145°F (63°C). Remove from oven carefully.
  4. Make the Sauce: Remove the salmon fillets from the skillet onto a plate and set aside. Add the remaining olive oil to the skillet and sauté the minced garlic for about 30 seconds until fragrant but not browned.
  5. Add Spinach & Peppers: Stir in the chopped fresh spinach and roasted red peppers and cook for 2 to 3 minutes, allowing the spinach to wilt slightly while retaining some texture.
  6. Make it Creamy: Pour in the heavy cream and bring the mixture to a gentle simmer. Stir continuously until the cream heats through and the Parmesan cheese melts fully into the sauce, creating a rich, velvety texture.
  7. Season & Finish: Add salt, pepper, and the lemon juice to the sauce. Taste and adjust the seasoning accordingly to balance the richness with acidity.
  8. Combine & Serve: Return the salmon fillets to the skillet, spoon the creamy sauce over each piece, and let them sit for a minute to marry the flavors. Garnish with freshly chopped parsley before serving.
  9. Enjoy: Serve immediately alongside roasted vegetables or a simple salad to complete this wholesome, delicious meal.

Notes

  • Using wild-caught Alaskan salmon enhances flavor and supports sustainable fishing.
  • Do not over-chop the spinach to retain some texture in the sauce.
  • Pre-roasted red peppers save preparation time but can be substituted with freshly roasted peppers if preferred.
  • Optional oven roasting ensures even cooking and keeps the salmon moist.
  • Parmesan cheese adds umami — feel free to use freshly grated for best taste.
  • For a lighter version, substitute heavy cream with half-and-half or coconut cream for a different flavor.
  • Ensure the skillet is oven-safe to avoid damage when roasting.
  • Serve immediately to enjoy the sauce at its best consistency.

Nutrition

Keywords: salmon, creamy spinach sauce, roasted red peppers, healthy seafood recipe, easy dinner, low salt, gluten free

Find it online: https://leofoster.com/creamy-spinach-and-roasted-red-pepper-salmon-recipe/