This easy one-pot salmon with spinach cream sauce is ready in just 25 minutes and packed with veggies. Tender pan-seared salmon meets a silky spinach cream sauce that’s simple enough for a weeknight but impressive enough for a dinner party - and only one pot to wash.
I'll warn you, the sauce in this recipe is completely addictive. Rich and creamy but with added lemon for freshness and parmesan for that salty savory kick, it hits every taste spot. Finished with peas, spinach and dill this one pot meal is truly a meal in itself.
Jump to:
- Why you should try Salmon with Spinach Cream Sauce
- Salmon with Spinach Cream Sauce Ingredients
- How To Make Salmon With Spinach Cream Sauce
- Frequently Asked Questions
- Variations & Substitutions
- Tips & Tricks
- How To Serve
- Reheating
- How to Freeze
- Pin This Salmon With Spinach Cream Sauce
- What Do You Think?!
- More Easy Dinner Ideas
- Printable Recipe
- Salmon with Spinach Cream Sauce Recipe
- Reader Comments & Ratings
Why you should try Salmon with Spinach Cream Sauce
- This easy 30-minute salmon recipe helps ensure your family is eating enough fish.
- It looks and tastes like restaurant quality for when you're craving something special. But it's actually one of the easiest things you could make. So it's great if you're entertaining.
- It's full of veggies so no need to bother with a separate side dishs . And the veggies don't need chopping, which makes prep a breeze.
- If you're dairy free or would prefer not to use cream this also tastes great with coconut cream.
- If you love this recipe then try some of my favorite one pan salmon recipes:
Salmon with Spinach Cream Sauce Ingredients
Find the full list and quantities in the recipe card below.
Salmon - I always try to buy the very best salmon I can afford. Ideally wild but definitely from a sustainable farmed source.
Spinach - I like to use baby spinach in this recipe, adding it just at the end of the cook to wilt through the delicious cream sauce.
Garlic - I like to add fresh garlic to the sauce. You can use frozen garlic or garlic puree, even garlic powder if you are in a pinch.
Stock - I've used vegetable stock (vegetable broth) in this recipe, you could also use a fish stock.
Cream - I have used heavy cream (double cream) in this recipe, which gives the sauce a wonderful velvety texture.
Cheese - I like to add some grated parmesan to the sauce, which not only adds a subtle cheese flavor, but also a touch of saltiness to balance out the oily fish and creamy sauce. You could swap parmesan for cream cheese.
How To Make Salmon With Spinach Cream Sauce
Step-by-Step Video
An Easy Guide to Pan Searing Salmon
Make sure that the salmon is seasoned well with salt and black pepper.
Heat your skillet until hot and then add some vegetable oil or butter. Place the salmon skin side down in the pan and leave it to sear on a medium-high heat without moving it.
Try to cook the salmon filets through mostly on the skin side. Since the skin is a barrier to the direct heat, this makes sure your fish stays juicy. Depending on the thickness it should take between 4-6 minutes.
Watch the salmon fillet closely and flip it over when you can see that the flesh has turned mostly opaque from translucent all the way up the sides.
Now turn the heat to low and finish cooking the other side for a minute or two. To avoid overcooking, the salmon should still be a little translucent inside when you take it off the heat. If you like to use an instant read thermometer the thickest part of the fish should reach and internal temperature of 145ºF/63C.
How to make the Spinach Cream Sauce
In the same pan, stir in the garlic, then the lemon juice. Let it bubble for a minute or two. Then add the stock, bring to a boil and turn down to a low simmer for a further 5 minutes to allow the flavors to come together.
Stir in the cream and the parmesan cheese. Mix gently until it has melted. Then add the frozen peas to warm through and stir in the spinach until just wilted.
Add the salmon back to the pan and re-heat for a moment or two. Garnish with chopped dill and serve with lemon wedges.
Frequently Asked Questions
How to Cook Perfect Salmon?
Pan searing salmon may sound scary at first. But honestly it’s a very simple method of cooking fish. It gives that delicious crispy outside and juicy inside that restaurants do so well, and helps avoid the dry and chalky overcooked fish that kids (and adults) hate.
Should I use skin on or skin off Salmon?
You can use skin off salmon but I do recommend skin on. If you do most of the pan frying skin side down, it protects the delicate fish flesh.
A lot of the flavor in fish also comes from the skin, as well as the healthy oils. If you prefer not to eat the skin just remove it after cooking. It should come away easily.
Should I let Salmon rest?
Yes, take salmon off the heat or out of the oven just before it's done. Then cover it and let it rest for about 10 minutes. This makes sure that the juices have time to redistribute and will keep your fish moist and juicy.
Should I use a non stick pan for searing salmon fillets?
The best pan for searing salmon is a cast iron or stainless steel skillet or frying pan. Protein cooks better at higher heat and a non stick won’t always give the nice sear you are looking for here.
Variations & Substitutions
I've used salmon fillets in this recipe but it would also work well with salmon steaks.
This sauce is pretty versatile and forgiving. If you want to leave out the peas or spinach that is fine. Similarly if you want to add different greens, try Swiss chard, collard greens or stemmed and shredded kale works nicely too.
For a more intense lemon flavor add some finely grated lemon zest or lemon juice to the sauce just before serving.
You can also swap the peas and dill for cherry tomatoes and basil to give it more of a Mediterranean Tuscan Salmon vibe. Or trying adding some red pepper flakes if you want a little heat in the dish.
To make this seared salmon with creamy sauce dairy free - just substitute 1 cup of cream with 1 cup of coconut cream as a straight swap.
This delicious sauce works well with different types of fish, cod fillets also work really well.
Tips & Tricks
Avoid overcooking the salmon or you risk it becoming dry. I recommend using an instant read thermometer inserted into the thickest part of the fish. It should reach 145ºF/63C when perfectly cooked.
Remember salmon cooking time depends on thickness—thicker fillets may need an extra minute or two so keep an eye on this.
Use medium-high heat for searing. This helps ensure a crisp exterior without overcooking the inside.
Make sure you leave all the juices in the pan after searing the salmon. This will add flavor to the sauce.
Don't over cook the spinach, stir it through the hot sauce until it wilts and then serve immediately. This is how to keep it bright green and fresh -rather than khaki colored and soggy.
How To Serve
This is a filling an nutritious dish, and a meal in itself. If you do want to add some potato sides try my Kitchen Aid Mash, Smashed Potatoes or Crispy Sweet Potatoes. White or brown rice is a good option, or try my Cilantro Lime Rice it's a perfect match too.
If you’d like to keep things on the lighter side, an easy dressed green salad would also work well. Try my Spinach & Arugula Salad, or Easy Kale & Cannellini Bean Salad, both of which are served with a lemon dressing which compliments the salmon.
If you're cutting back on carbs it's a meal in itself. For a lower carb side, veggie noodles or cauliflower rice would be great options.
Reheating
This dish is best served immediately since the spinach goes a little soggy if its kept. If however you have extra salmon leftover, it can be eaten cold the next day, with a simple green salad.
How to Freeze
I do not recommend freezing this salmon dish. Cream has a tendency to split when frozen so the sauce will split. Also the spinach and salmon are likely to overcook when being reheated.
Pin This Salmon With Spinach Cream Sauce
What Do You Think?!
Love this Recipe?
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More Easy Dinner Ideas
Printable Recipe
Salmon with Spinach Cream Sauce Recipe
Ingredients
- 4 Salmon Fillets - with skin on
- 2 tbsp Butter
- 1 clove Garlic - crushed
- ½ Lemon - juice only
- 1 cup Vegetable Stock
- 1 cup Heavy Cream (Double Cream)
- ½ cup Grated Parmesan
- 1 cup Peas
- 4 cups Baby Spinach
- 1 tbsp Dill - chopped
- Lemon Wedges - optional for serving
Instructions
- In a large frying pan or skillet, sear the salmon skin side down over a medium high heat in the butter. Let it cook for around 4-6 minutes on this side, carefully flip over and finish cooking for around 1-2 minutes on the other side (depending on thickness).
- Remove salmon and reserve on a plate, covering with foil to keep warm.
- In the same pan, stir in the garlic, then the lemon juice. Let it bubble for a minute or two.
- Add the stock, bring to a boil and turn down to a simmer for a further 5 minutes to allow the flavors to come together.
- Stir in the cream and the parmesan cheese. Mix gently until it has melted.
- Add the frozen peas.
- Stir in the spinach until just wilted.
- Add the salmon back to the pan and re-heat for a moment or two.
- Garnish with chopped dill.
- Serve with lemon wedges.
Video
Lynne Padbury says
Easy to make ...tastes wonderful 10/10
Lesley says
What a lovely recipe, my family all enjoy eating salmon and this is a delicious way to serve it.
Chloe Edges says
This is the next thing I am going to do with salmon, it sounds delish!
Carol says
Really easy and tastes divine
Ryanne says
This is our new favorite salmon recipe! I used coconut cream and coconut oil (in place of butter). Also doubled the peas and added two more cups of spinach because we like a lot of veggies. Absolutely amazing!
Chel says
Loved it! It really was quick and easy. I adjusted amounts for a single serve quite easily and also added a few microwaved baby potatoes. I'm thinking about trying it with chicken next. Thank you
Jo Keohane says
Hi Chel, thanks so much for your feedback - so glad you enjoyed it.
Jeanine says
It was DELICIOUS!
Jo Keohane says
Thanks Jeanine - so happy you loved it!!