Creamy Lemon Salmon with Spinach

This Creamy Lemon Salmon with Spinach is a rich, flavorful, and healthy dish that’s easy to prepare. The tender, flaky salmon is cooked in a creamy lemon garlic sauce with wilted spinach, creating a perfect balance of zest and creaminess. Serve it with rice, pasta, or roasted vegetables for a quick yet elegant meal.

Preparation Time

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Servings: 4

Ingredients

  • Salmon Fillets: 4 pieces, skinless
  • Salt: ½ tsp (or to taste)
  • Black Pepper: ¼ tsp
  • Garlic Powder: ½ tsp
  • Olive Oil: 1 tbsp
  • Butter: 1 tbsp
  • Garlic: 3 cloves, minced
  • Heavy Cream: 1 cup (240 ml)
  • Chicken or Vegetable Broth: ½ cup (120 ml)
  • Lemon Juice: 2 tbsp (freshly squeezed)
  • Lemon Zest: 1 tsp
  • Spinach: 2 cups (fresh, washed)
  • Parmesan Cheese: ⅓ cup, grated (optional)
  • Red Pepper Flakes: ¼ tsp (optional)

Directions

1. Season & Sear the Salmon

  • Pat the salmon fillets dry with a paper towel.
  • Season both sides with salt, black pepper, and garlic powder.
  • Heat olive oil in a large skillet over medium-high heat.
  • Sear the salmon for 3–4 minutes per side, until golden brown and cooked through.
  • Remove from the skillet and set aside.

2. Make the Creamy Lemon Sauce

  • Reduce heat to medium and add butter to the same pan.
  • Sauté the minced garlic for 30 seconds, until fragrant.
  • Pour in the chicken/vegetable broth, scraping up any browned bits from the pan.
  • Stir in heavy cream, lemon juice, and lemon zest. Let simmer for 2 minutes.
  • Add grated Parmesan and red pepper flakes (if using), stirring until smooth.

3. Wilt the Spinach & Return the Salmon

  • Add the spinach and cook for 1–2 minutes, until wilted.
  • Return the salmon fillets to the pan, spooning the sauce over them.
  • Simmer for 2 minutes, allowing the flavors to meld.

4. Serve & Enjoy

  • Garnish with extra lemon slices and fresh herbs.
  • Serve warm over rice, pasta, mashed potatoes, or roasted vegetables.

Serving Suggestions

  • Over Pasta: Toss with cooked fettuccine or linguine.
  • With Rice: Serve over fluffy white or brown rice.
  • With Mashed Potatoes: Pair with creamy garlic mashed potatoes.
  • Low-Carb Option: Serve with cauliflower rice or roasted veggies.
  • Side Dish: Enjoy with a side of garlic bread or a fresh salad.

Cooking Tips

  • Use fresh lemon juice for the best flavor.
  • Don’t overcook the salmon—it should be flaky and tender.
  • For extra creaminess, stir in 1 tbsp of cream cheese.
  • Want a thicker sauce? Let it simmer for a few extra minutes.
  • Prefer dairy-free? Use coconut cream instead of heavy cream.

Nutritional Benefits

  • Salmon: High in omega-3 fatty acids for heart health.
  • Spinach: Packed with iron, vitamins A & C, and fiber.
  • Lemon: Supports immune health with vitamin C.
  • Garlic: Provides anti-inflammatory benefits.

Dietary Information

  • Gluten-Free
  • Keto & Low-Carb Friendly
  • Can be made Dairy-Free (use coconut cream instead of heavy cream).

Nutritional Facts (Per Serving, Approx.):

  • Calories: 400 kcal
  • Protein: 35g
  • Carbohydrates: 6g
  • Fat: 28g

Storage & Reheating

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Freezer: Freeze for up to 2 months (without spinach, as it becomes soggy).
  • Reheat: Warm on low heat in a skillet, adding a splash of cream if needed.

Why You’ll Love This Recipe

  • Quick & Easy – Ready in just 25 minutes.
  • Healthy & Nutritious – Packed with protein and healthy fats.
  • One-Pan Meal – Easy cleanup!
  • Rich & Creamy – Perfect balance of lemon and garlic flavors.
  • Customizable – Adjust spice level, add mushrooms, or swap spinach for kale.

Conclusion
This Creamy Lemon Salmon with Spinach is a luxurious yet simple meal that’s bursting with fresh flavors. It’s perfect for weeknight dinners, date nights, or meal prep. Try this restaurant-quality dish at home and enjoy a satisfying, nutrient-rich meal in no time!

Frequently Asked Questions

  • Can I use frozen salmon? Yes, just thaw it completely before cooking.
  • Can I use milk instead of heavy cream? You can, but the sauce will be thinner. For a thicker sauce, add ½ tsp cornstarch mixed with water.
  • Can I substitute spinach? Yes! Use kale, arugula, or Swiss chard instead.
  • How do I make it dairy-free? Replace heavy cream with coconut cream and butter with olive oil.
  • What’s the best way to store leftovers? Keep in an airtight container in the fridge for up to 3 days.
  • Can I make this spicy? Yes! Add 1 tsp chili flakes or cayenne pepper for extra heat.
  • What if I don’t have fresh lemon juice? Use bottled lemon juice, but fresh is always better for flavor.
  • Can I use skin-on salmon? Yes! Just sear the skin side first for a crispy texture.
  • Can I add mushrooms? Absolutely! Sauté sliced mushrooms with the garlic for extra flavor.
  • How do I make this lower in fat? Use half-and-half instead of heavy cream.