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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
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.
Hello,
Could this sauce be made in a day in advance whereas I can make the salmon same day and heat up sauce then placing salmon?? Help…thank you!
Hey! Yes, you can definitely make a day ahead, the consistency might just be slightly different!
This recipe was delicious and a great way to enjoy salmon!!
Hi Andrea,
Happy Wednesday!🌤️🌸 I appreciate you making this recipe and your comment, so glad to hear that it turned out well for you! xx
This dish is so good, thank you for sharing it with us! We licked our plates!
Hi Hilary,
Perfect!! Love to hear that this recipe was enjoyed and thanks so much for making it! Happy Mother’s Day!💐
I would love if it said which cookbook the recipe was in? I have all and can’t find this recipe in any of them.
Hi Marilyn,
None of these recipes are in the cookbooks, they are only online:) The recipes that are in the cookbooks are exclusive to the books. Please let me know if you have any other questions! xT
This was SO DELICIOUS!! I served it with toasted pine nut couscous and asparagus (for a double dose of greens).
Thank you for all of your amazing and inspirational recipes!!
Hey Cheryl,
Happy Wednesday!! Thank you so much for making this recipe and sharing your review, I am so glad it was delish! xT
This was such a fantastic dish – easy to make, quick, and absolutely delicious! We will definitely make it again!
Hey Julie,
Happy Sunday!! So glad to hear that this recipe was enjoyed, thanks a bunch for making it! xT
Loved, loved,loved this! I could eat this everyday!!
Hey Vicki,
Happy Friday!! I am thrilled to hear that this recipe was a hit, thanks so much for making it:)
So yummy, easy and relatively healthy!! I served it with roasted asparagus and it was delicious but we both agreed it would be legit over some rice (big rice bowl fans here!). The sauce was amazing, flavorful and hearty with the spinach. I added mushrooms when I added in the shallots and garlic, like others have suggested, and they were great. This will for sure be made again in my house – thank you!!
Hey Kristen,
Happy Monday!!🌞 I appreciate you making this recipe and sharing your feedback, so glad to hear that it turned out well for you! xx
Excellent dish! Surprised myself and it turned out great! Easy, and full if flavor. Definitely will make again!!
Hi Christie,
Happy Friday!!🌼🐰 I really appreciate you making this dish and sharing your review, so glad to hear it turned out well for you! xx
This dish was OUTSTANDING! Super easy and fairly quick to assemble but full of flavor and tastes as if I cooked a lot longer. Delicious! Definitely a keeper and making more. Thank you for this recipe and for putting it on your weekly menu email so I could discover it! You make my weekly dinner planning a lot easier (and yummier).
Hi Sue,
Happy Friday!!🌼🐰 I really appreciate you making this dish and sharing your review, so glad to hear it turned out well for you! xx
Absolutely delicious. All of your recipes are amazing.
Hey Ann,
Lovely!! I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well:) xx
Restaurant quality! I substituted low fat coconut milk and forgot the garlic. As suggested, I sautéed 8oz sliced mushrooms with the shallots. I heated the cream cheese before stirring in. This is truly one of the best entrees I have put on the table in a long time. It came together quickly. Will prepare again soon!
Hey there,
Happy Wednesday!!🌈 🐇 I am so glad to hear that this recipe turned out well for you! Thanks for sharing your feedback and trying it out! xT
Delicious! The husband said he usually has to pay $45 in a restaurant for a dish like this. I let him have it for $40…
Hey Lynn,
Fantastic!! LOL thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you! xx
Made this tonight and it was amazing!!! Paired it with chickpea pasta and added mushrooms. Sooooo good. Thank you !
Hey Jenna,
Fantastic!! Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you! xx
Easy and delicious! Thank you. You’re the best.
Hi Eileen,
Fantastic!! Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you! xx