Description
This Creamy Spinach and Salmon Skillet is a quick and elegant one-pan meal featuring tender salmon fillets simmered in a rich, tangy Greek yogurt sauce with roasted red peppers and spinach. Light, healthy, and full of flavor — perfect for any night of the week.
Ingredients
Units
Scale
- 2 skinless salmon fillets (about 6 ounces each)
- Kosher salt and black pepper, to taste
- 1 tablespoon olive oil or avocado oil
- 2 garlic cloves, minced
- 4 ounces roasted red peppers, diced
- 2/3 cup plain Greek yogurt
- 1 teaspoon Italian seasoning
- 2 cups baby spinach, roughly chopped
Instructions
- Pat salmon fillets dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Sear salmon for 3–4 minutes per side until golden and nearly cooked through. Remove and set aside.
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
- Add roasted red peppers and Italian seasoning. Stir and cook for 1–2 minutes.
- Lower the heat and stir in Greek yogurt. Whisk until smooth, adding a splash of water or broth to thin the sauce if needed.
- Stir in baby spinach and cook until wilted, about 1–2 minutes.
- Return salmon to the skillet and spoon the sauce over the fillets. Simmer for 1–2 minutes to combine flavors.
- Serve warm with a squeeze of lemon juice and fresh herbs if desired.
Notes
- Use full-fat Greek yogurt to keep the sauce creamy and prevent curdling.
- Don’t overcook the salmon; remove it when slightly pink in the center.
- Add spinach at the end to preserve color and texture.
- Serve with rice, quinoa, or pasta to soak up the sauce.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 410
- Sugar: 3g
- Sodium: 460mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 95mg