Creamy Spinach and Red Pepper Salmon and Parmesan
This dish features succulent salmon in a velvety sauce infused with garlic, roasted red peppers, and fresh spinach, offering a comforting and delicious weeknight dinner option.
Ingredients
For the Salmon
- 2 fillets salmon fillets, skin on (about 1 lb.) Choose plump and fresh salmon for best results.
- Salt and pepper to season
- 1 tbsp olive oil
- 1 tbsp butter
For the Sauce
- 3 cloves garlic, finely diced
- 4 oz roasted red peppers, diced
- 4 cups fresh baby spinach
- 1/2 cup Half & Half or heavy cream Can substitute with lighter milk or Greek yogurt.
- 1/4 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes Adjust to taste.
- 1/4 cup chopped parsley
Instructions
Preparation
- Season the salmon fillets with salt and pepper.
- In a medium non-stick skillet, heat the olive oil over medium heat.
- Place the salmon fillets in the skillet, flesh-side down first. Cook each side for about 5 minutes or until they reach your desired doneness. Remove from the pan and set aside.
Sauce Preparation
- In the same skillet, add the butter and diced garlic. Sauté for about one minute until fragrant.
- Stir in the diced roasted red peppers and sauté for another two minutes.
- Add the fresh baby spinach to the pan and allow it to wilt.
- Lower the heat and pour in the Half & Half along with the grated Parmesan cheese, red pepper flakes, parsley, and additional salt and pepper to taste. Stir until it begins to simmer gently.
- Return the salmon fillets to the pan, spooning the creamy sauce generously over each one. Let them bask in the rich flavors for a couple of minutes.
Serving
- Serve this dish over pasta, rice, or alongside steamed vegetables.
Notes
Allow the salmon to rest for a few minutes before serving to retain its juices. Adding a splash of lemon juice before serving can brighten the flavors.