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Keeping things super quick and very delicious with this Garlic Butter Creamed Spinach Salmon. This one skillet salmon is for those nights when you’re craving something fancy…ish, but need to keep things quick and easy too. It’s all made in one skillet with heart healthy salmon, shallots, garlic, a touch of creamy coconut milk, parmesan cheese, plenty of fresh baby spinach, and spring herbs. Not only is this salmon easy and delicious, but it feels fancy too. Best part? It comes together in less than 30 minutes.
There are some days that I head into the kitchen and I really do not have a clue what I’m going to cook. To be honest, I don’t love to be overly planned out when it comes to the recipes I share. I’ve learned that when I spend a day or two plotting out new recipes, and putting the concepts on my list of recipes to test, that when the time comes to actually make the recipe, I find that I’ve already changed my mind.
What I’ve found most productive is to start each week fresh and only plot recipe concepts every 2-3 days. Any more lead time and I will end up changing my mind and move on from the concept. Yes, I know it sounds crazy, but if something is not exciting me in the moment, I’m not going to create it. Of course, there are some ideas that are just always exciting, and will always make the cut. But then there are also some that just aren’t.
I leave the non-exciting ones behind, and run with the exciting ones…
Anyway, my point in this little behind the scenes peek into my recipe development process, is that I made this garlic butter salmon last week on a whim, and without much thought. It just sounded amazing, so I ran with it and had the recipe tested and ready for photographing in just a couple of hours.
For whatever reason, I was thinking about how much I used to love my mom’s homemade Chicken Florentine. She made it heavy on the butter, lemon, spinach, and parmesan. It’s one of those childhood comfort foods I will always love.
I thought about how delicious that Florentine sauce would be with pan seared, crispy salmon. Once the thought hit, I knew this would be one of the recipes I’d be testing out that day.
I was almost certain it would turn out to be a great recipe to share with you all. So I was very excited about it from the start. Clearly all went as planned, because here it is! And you guys…it’s just as good as it sounds, but better.
And so easy, which I think is always nice on a Monday.
This is another one of my one skillet recipes.
The salmon is pan seared until both sides are perfectly crisp. I love cooking salmon filets with the skin on, as it adds an incredible amount of flavor. Plus the skin is where a lot of the healthy oils are, so there are also additional health benefits. You can certainly use skin-off salmon as well, but I do recommend skin-on for best flavor!
Once you sear the salmon, it’s time to make the sauce. All you need is a pat of butter, shallots, garlic, coconut milk, parmesan, spinach, and herbs. Now, I know the coconut milk may sound odd, but you really don’t taste any coconut flavor. I like to use coconut milk for its creaminess. I find it to be incredibly delicious in cream sauces and prefer it over heavy cream. Bonus that it’s also much healthier!
Slowly cook the garlic until fragrant, then add the milk, spinach, and herbs. I also add plenty of lemon, since that was a key ingredient in my mom’s sauce.
Finish up with some fresh chives and done. It doesn’t even take 30 minutes, and it’s really just one of the most delicious ways you can cook up salmon on a weeknight. The sauce is a touch buttery, a little garlicy, very creamy, and made fresh with the squeeze of a lemon. It’s the perfect pairing to a pan seared, crispy filet of salmon.
Serve this with crusty bread for dipping, baby potatoes, roasted asparagus, a big salad, or maybe even a combo of them all! This makes for a great weeknight meal, but can easily be used as a main course for your next spring or summer dinner party.
And yes, it’s great for Easter too!
If you make this garlic-butter creamed spinach salmon, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:
Garlic Butter Creamed Spinach Salmon.
Servings: 4 4
Calories Per Serving: 619 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 salmon filets, skin on or off (your preference)
- kosher salt and black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 1 small shallot, thinly sliced
- 3 cloves garlic, minced or grated
- 1/2 teaspoon crushed red pepper flakes
- 1 cup canned full-fat coconut milk, or heavy cream
- 2 ounces cream cheese, cubed
- 1/2 cup grated parmesan cheese
- 4 cups fresh baby spinach
- juice from 1 lemon
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives, plus more for serving
Instructions
- 1. Season the salmon all over with salt and pepper. 2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the salmon, skin side down and cook for 2-3 minutes, until the salmon is crisp. Gently flip, and continue cooking the salmon for another 2-3 minutes, or until the salmon is cooked to your liking. Remove from the skillet. If desired, peel away the skin and discard. 3. To the same skillet, add the butter, shallots, and garlic and cook until the garlic is fragrant, about 2 minutes. Add the crushed red pepper flakes, coconut milk, and cream cheese. Season the sauce with salt and pepper. Bring to a simmer over medium heat, stirring constantly until smooth and creamy. Add the parmesan, and spinach and cook until the spinach is wilted, about 3-5 minutes. Stir in the lemon juice, parsley, and chives. Remove from the heat and slide the salmon back into the sauce. 4. To serve plate each piece of salmon, then spoon the sauce over top. Serve with additional herbs.
This post was originally published on April 8, 2019
So good! Only thing I did differently was that I did a sugar& salt bath on the salmon (help get rid of some of that fishy taste) before following the recipe. My husband loved it but wants me to make it without the lemon juice next time. Otherwise, definitely a new favorite! Thank you!
Thank you Emily! That is so amazing to hear! xTieghan
This was delicious! Although, trying to sear the salmon was a very messy process. Hot oil always scares me though, and I tend to drop things harder than I should into the oil lol. I may just skip that step next time. I didn’t have a shallot, but I had some finely chopped green onions that I used instead. Overall, everything worked out great, and I would definitely make this again!
I am really glad you still loved this one, Shannon!! I hope it turns out even better the next time!xTieghan
Made this recipe for the first time and WOW! So easy, but so delicious. Feels fancy and sophisticated with how much flavor it packs and how it all comes together. Recipe is very easy to follow and this can be prepared in about 30 mins.
Yes! Love that this turned out so well for you, Belinda! Thank you so much! xTieghan
Made this for dinner last night and it was EXCELLENT! My husband said it was the best salmon he’s ever had abs my 15-year-old daughter requested that I make it again for her birthday dinner. It was so easy and so delicious — thank you!!
Oh wow that is so amazing!! Thank you so much for trying this recipe, Jana! xTieghan
Such a rich and savory recipe! So amazing. One of my favorites for sure. I cooked light buttered pasta and topped it with the salmon and this sauce.
Instead of the coconut milk I used 1/2 cup almond coconut milk & 1/2 cup heavy cream. The lemon added a delightful kick to the recipe.
Amazing!! Thank you so much Romina! xTieghan
Been feeling a bit ‘blah’ lately in the cooking game. Usually it sparks joy (Haha), but lately with everything else, it just felt a bit like a chore. Been using your recipes for a few days now to try some new flavor flaves – yesterday was Persian herb and chickpea ‘stew’ – today was this delicious dish. Thanks for sharing your recipes. Searching for them is my favorite part of a 15-min lunch search, and making them is a favorite part of a post-work evening.
Hi Megan! I am sorry to hear that! I hope my recipes are starting to spark more joy for you! Thank you so much! xTieghan
I really don’t like the taste of wild salmon but I know it’s healthier so I wanted to find a recipe that would make me love eating wild salmon. This is it, so easy and delicious.
Love your pictures. So excited to make more of your recipes.
Xoxo
Hi Nandi! I am so glad this recipe turned out so well for you! I hope you continue to love this and others! xTieghan
This was so so so so so so good! Once again, you’ve created another winner.
Aw you are too kind! Thank you so much Charly! xTieghan
I never leave comments but I have to for this recipe it’s it’s literally the best way to eat salmon My mom liked her plate. Made some subs, no shallots so I used white onion, and I only have dried herbs so that’s what I used.
Thank you so much Katherine!! I am so glad this recipe turned out so well for you too! I hope you are staying well! xTieghan
Absolutely amazing. My kids didn’t even notice they were eating spinach, which is a miracle in and of itself.
Haha that is the BEST! I am really glad you all enjoyed this recipe, Ashley! xTieghan
Crazy Delicious!!! Love creamed spinach. Using coconut milk was genius.
Thank you so much Sharon! xTieghan
I’ve made this several times. Easy and delicious.
Love to hear that! Thank you so much Liss! xTieghan
This recipe is quite possibly the best one I’ve found all year. I hardly ever enjoy fish and this is DELICIOUS. The sauce is absolutely amazing!
Thank you Jessica!! xTieghan
Hello Tieghan! I make a lot of your recipes and forward them on. I don’t have an Instagram account otherwise I’d post them for you! Anyway, I cook vegetarian meals and a lot of your recipes that I’m drawn to usually involve Chic peas or coconut milk. My question is do you use unsweetened or regular? I know it’s full fat, but what about unsweetened?
Thanks!
Hi Wendy! I am so glad you have been enjoying my recipes and I hope you continue to!! I use unsweetened coconut milk! xTieghan
So yummy and easy to make! Used lo fat half and half instead of heavy cream and still delicious.
Thank you! xTieghan