Creamy Salmon with Spinach and Tomatoes
Creamy Salmon with Spinach and Tomatoes
Ingredients
For the Salmon
- 3 salmon fillets, about 1 1/4 pounds total
- 1 tablespoon salmon seasoning, or to taste
For the Cream Sauce
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 1/2 cups cherry tomatoes, halved
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, divided, or to taste
- 5 ounces baby spinach
- 2 cups heavy whipping cream
- 1/2 cup shaved Parmesan cheese, about 2 1/2 to 3 ounces
- 2 ounces cream cheese, softened
- 1/4 teaspoon red pepper flakes, or to taste
- 1 teaspoon dried parsley
For Serving
- 4 cups cooked white rice
- 4 slices garlic bread
Instructions
- 1
Pat the salmon fillets dry with paper towels. Season generously on all sides with the salmon seasoning.
⏱️ 2 min
- 2
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is melted and the pan is hot, carefully place the seasoned salmon fillets, skin-side down, into the skillet. Cook for 4-5 minutes, or until the skin is crispy and the salmon is partially cooked through.
⏱️ 5 min
- 3
Using tongs, carefully flip the salmon fillets and cook for another 1-2 minutes to lightly sear the other side. Remove the salmon from the skillet and set aside on a plate.
⏱️ 2 min
- 4
Add the remaining 1 tablespoon of butter to the same skillet. Add the halved cherry tomatoes and season with salt and 1/4 teaspoon of black pepper. Cook for 2-3 minutes until they start to soften.
⏱️ 3 min
- 5
Add the baby spinach to the skillet with the tomatoes. Stir and cook until the spinach begins to wilt, about 1-2 minutes.
⏱️ 2 min
- 6
Pour in the heavy whipping cream. Add the shaved Parmesan cheese and the softened cream cheese to the skillet. Stir constantly until the cream cheese has melted and the sauce is smooth and creamy.
⏱️ 3 min
- 7
Season the sauce with the remaining 1/4 teaspoon of black pepper, red pepper flakes, and dried parsley. Stir to combine.
⏱️ 1 min
- 8
Return the seared salmon fillets to the skillet, nestling them into the creamy sauce. Spoon some of the sauce over the salmon to coat. Continue to cook for 2-3 minutes, or until the salmon is cooked through and heated in the sauce.
⏱️ 3 min
- 9
Serve the creamy salmon immediately with a side of cooked white rice and garlic bread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Salmon with Spinach and Tomatoes
For the Salmon
- 3 salmon fillets, about 1 1/4 pounds total
- 1 tablespoon salmon seasoning, or to taste
For the Cream Sauce
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 1/2 cups cherry tomatoes, halved
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, divided, or to taste
- 5 ounces baby spinach
- 2 cups heavy whipping cream
- 1/2 cup shaved Parmesan cheese, about 2 1/2 to 3 ounces
- 2 ounces cream cheese, softened
- 1/4 teaspoon red pepper flakes, or to taste
- 1 teaspoon dried parsley
For Serving
- 4 cups cooked white rice
- 4 slices garlic bread
Instructions
- 1
Pat the salmon fillets dry with paper towels. Season generously on all sides with the salmon seasoning.
⏱️ 2 min - 2
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is melted and the pan is hot, carefully place the seasoned salmon fillets, skin-side down, into the skillet. Cook for 4-5 minutes, or until the skin is crispy and the salmon is partially cooked through.
⏱️ 5 min - 3
Using tongs, carefully flip the salmon fillets and cook for another 1-2 minutes to lightly sear the other side. Remove the salmon from the skillet and set aside on a plate.
⏱️ 2 min - 4
Add the remaining 1 tablespoon of butter to the same skillet. Add the halved cherry tomatoes and season with salt and 1/4 teaspoon of black pepper. Cook for 2-3 minutes until they start to soften.
⏱️ 3 min - 5
Add the baby spinach to the skillet with the tomatoes. Stir and cook until the spinach begins to wilt, about 1-2 minutes.
⏱️ 2 min - 6
Pour in the heavy whipping cream. Add the shaved Parmesan cheese and the softened cream cheese to the skillet. Stir constantly until the cream cheese has melted and the sauce is smooth and creamy.
⏱️ 3 min - 7
Season the sauce with the remaining 1/4 teaspoon of black pepper, red pepper flakes, and dried parsley. Stir to combine.
⏱️ 1 min - 8
Return the seared salmon fillets to the skillet, nestling them into the creamy sauce. Spoon some of the sauce over the salmon to coat. Continue to cook for 2-3 minutes, or until the salmon is cooked through and heated in the sauce.
⏱️ 3 min - 9
Serve the creamy salmon immediately with a side of cooked white rice and garlic bread.
⏱️ 1 min