Creamy Spinach and Red Pepper Salmon and Parmesan
A delightful dish featuring succulent salmon in a creamy sauce with roasted red peppers and fresh spinach, perfect for weeknight dinners or special occasions.
Ingredients
For the salmon
- 2 fillets 2 salmon fillets, skin on (about 1 lb.)
- to taste Salt and pepper to season
- 1 tbsp 1 tbsp. olive oil
- 1 tbsp 1 tbsp. butter
For the sauce
- 3 cloves 3 cloves garlic, finely diced
- 4 oz 4 oz. roasted red peppers, diced
- 4 cups 4 cups fresh baby spinach
- 1/2 cup 1/2 cup Half & Half or heavy cream
- 1/4 cup 1/4 cup grated Parmesan cheese
- 1/4 tsp 1/4 tsp. red pepper flakes (or to taste)
- 1/4 cup 1/4 cup chopped parsley
Instructions
Preparation
- Season the salmon fillets generously with salt and pepper.
- In a medium non-stick skillet, heat the olive oil over medium heat.
- Cook the salmon fillets skin-side down for about 5 minutes, then flip and cook for an additional 5 minutes or until cooked to your preference.
- Remove salmon from the pan and set aside.
Sauce Preparation
- In the same skillet, reduce heat to medium-low, add butter, and sauté the garlic for 1 minute until fragrant.
- Add diced roasted red peppers and cook for 2 more minutes.
- Add fresh baby spinach and allow it to wilt into the mixture.
- Stir in Half & Half (or heavy cream), grated Parmesan cheese, red pepper flakes, and additional salt and pepper. Bring to a gentle simmer.
- Return the cooked salmon to the pan, spooning the creamy sauce over each fillet.
Serving
- Serve the Creamy Spinach and Red Pepper Salmon over a bed of pasta, rice, or fresh steamed vegetables.
Notes
For perfect salmon, start with fillets that are evenly sized. Consider marinating the salmon in lemon juice for added flavor. Adjust red pepper flakes based on spice preference; additions like lemon zest can enhance the dish's brightness.