Creamy Spinach and Roasted Red Pepper Salmon: Bold Flavor Meets Creamy Comfort

Finding a fish dish that’s both quick to prepare and bursting with flavor can sometimes feel like a culinary quest. But this Creamy Spinach and Roasted Red Pepper Salmon is a true gem! It transforms simple salmon fillets into a gourmet-feeling meal, featuring a rich, velvety sauce infused with sweet roasted red peppers and earthy spinach. The vibrant colors and bold flavors make it an easy-to-love dish that’s perfect for a weeknight dinner or a special occasion.

Why I Love This Recipe

I’m a huge advocate for incorporating more seafood into our diets, especially here on the coast of South Carolina, and this Creamy Spinach and Roasted Red Pepper Salmon makes it absolutely irresistible. What I love most is the incredible depth of flavor that develops in just one pan. The salmon gets a beautiful crispy skin, while the sauce—with its sweet roasted red peppers, tender spinach, and rich cream—is simply divine. It’s a healthy, satisfying, and visually stunning meal that comes together quickly, minimizing cleanup and maximizing enjoyment. This dish truly feels indulgent without being overly complicated, making it a regular favorite in my home.

Ingredients

Here’s what you’ll need to create this vibrant and easy-to-love Creamy Spinach and Roasted Red Pepper Salmon:

• 4 salmon fillets (about 1 lb total, skin-on preferred for crispiness)
• 1 tablespoon olive oil
• 1 tablespoon butter
• ½ cup roasted red peppers, diced (from a jar, drained)
• 3 cups baby spinach
• 2 garlic cloves, finely diced
• ¾ cup half & half or heavy cream (heavy cream for richer sauce)
• ⅓ cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped
• ¼ teaspoon red pepper flakes (optional, for a kick)
• ½ teaspoon salt (for salmon and sauce)
• ¼ teaspoon black pepper (for salmon and sauce)

Swaps and Notes

• Salmon Fillets: Skin-on salmon is recommended for that extra crispy skin, but skinless fillets work fine too. You can use other firm fish like cod or halibut, but adjust cooking times as needed.
• Roasted Red Peppers: Using jarred roasted red peppers is a fantastic shortcut. You can dice them yourself or buy them pre-diced.
• Cream: Heavy cream will yield a richer, thicker sauce. Half & half will be slightly lighter.
• Parmesan Cheese: Freshly grated Parmesan melts best and provides superior flavor.
• Spices: Adjust the red pepper flakes to your desired level of heat. A pinch of dried oregano could also be a nice addition to the sauce.
• Spinach: Baby spinach wilts down significantly, so 3 cups may seem like a lot, but it’s perfect for the sauce. Fresh herbs like dill or chives can be substituted for or added with parsley.

Instructions

Let’s get this vibrant and creamy Spinach and Roasted Red Pepper Salmon cooking!

1. Sear the Salmon: Pat the salmon fillets thoroughly dry with paper towels. Season both sides generously with saltand black pepper. In a large, non-stick skillet, heat the olive oil over medium-high heat until shimmering. Carefully place the salmon fillets, skin-side down (if using skin-on), into the hot skillet. Sear for 5 minutes, allowing the skin to crisp up. Flip the salmon and continue to cook for another 3-7 minutes, depending on the thickness of your fillets and your preferred doneness (internal temperature should be 145°F/63°C). Once cooked, remove the salmon from the skillet and set aside on a plate.
2. Start the Sauce: Reduce the heat to medium. In the same pan (no need to clean it; the salmon drippings add flavor!), melt the 1 tablespoon butter. Add the finely diced garlic cloves and cook for about 1 minute until fragrant. Stir in the diced roasted red peppers and sauté for 2 minutes, allowing them to warm through and release their flavors.
3. Add Spinach: Add the baby spinach to the skillet. Cook, stirring constantly, until the spinach wilts down completely, which should only take 1-2 minutes.
4. Make It Creamy: Reduce the heat to low. Pour in the half & half or heavy cream. Stir in the grated Parmesan cheese, chopped fresh parsley, and red pepper flakes (if using). Season with a pinch of salt and black pepper to taste. Stir until the sauce is smooth, creamy, and heated through.
5. Finish with Salmon: Gently return the cooked salmon fillets to the pan, nestling them into the creamy sauce. Spoon the sauce generously over the top of the salmon to coat. Let it heat through for about 1-2 minutes.
6. Serve: Serve the Creamy Spinach and Roasted Red Pepper Salmon immediately. You can garnish with additional fresh parsley if desired. Enjoy this bold, flavorful, and comforting dish!

Tips for Success

• Dry Salmon for Crispy Skin: Patting the salmon skin very dry is essential for achieving that desirable crispy skin.
• Don’t Overcook Salmon: Salmon cooks quickly. Overcooked salmon can be dry. Aim for an internal temperature of 145°F (63°C) for flaky, moist fish.
• Good Quality Roasted Red Peppers: The quality of your jarred roasted red peppers will significantly impact the flavor of the sauce.
• Gentle Simmer for Sauce: Keep the sauce at a gentle simmer; don’t boil it vigorously, especially after adding the cream, to prevent it from splitting.
• Fresh Herbs: Fresh parsley adds a beautiful pop of color and freshness that truly brightens the dish.

Serving Suggestions and Pairings

This Creamy Spinach and Roasted Red Pepper Salmon is a complete meal, packed with protein and vegetables.

• Rice or Orzo: Serve over a bed of fluffy white rice, brown rice, or even a lemon orzo.
• Pasta: Toss with a small amount of cooked pasta (like penne or fettuccine) for a creamier pasta dish.
• Steamed Vegetables: Simple steamed green beans or asparagus would make a great side.
• Crusty Bread: A slice of crusty bread is perfect for soaking up any extra delicious sauce.
• Wine Pairing: A crisp Sauvignon Blanc, a dry Rosé, or a light-bodied Pinot Grigio would complement the rich salmon and creamy sauce beautifully.
• Other One-Pan Meals: If you appreciate flavorful, efficient dinners, this dish fits well with the spirit of a Mexican Chicken and Rice Casserole (served separately) or a quick Tomato Skillet with Okra and Sausage.

Storage and Leftover Tips

Leftover Creamy Spinach and Roasted Red Pepper Salmon can be stored in an airtight container in the refrigerator for up to 1-2 days. It’s best to eat fish dishes fresh, as reheating can sometimes alter the texture. To reheat, gently warm on the stovetop over low heat, adding a splash of cream or broth if the sauce has thickened too much. Be careful not to overcook the salmon when reheating.

More Recipes You Will Love

If you appreciate easy, flavorful, and satisfying meals, especially those with comforting sauces, you’ll surely love these other fantastic recipes from Chef Maniac:

• For another hearty and comforting meal, try my Cajun Chicken Sausage Gumbo.
• If you’re looking for a quick and flavorful dinner that comes together in one pan, my Tomato Skillet with Okra and Sausage is a fantastic option.
• And for a beloved Italian classic, you can always rely on my Classic Spaghetti Recipe with Homemade Sauce.
• If you need a convenient way to feed a crowd with something cheesy and delicious, these Sheet Pan Quesadillas are incredibly efficient.
• For an easy, cheesy chicken dish that’s always a hit, check out my Easy Cheesy Chicken Sliders with Marinara Garlic Butter.

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This Creamy Spinach and Roasted Red Pepper Salmon is a perfect example of how a few quality ingredients and a well-balanced sauce can elevate a simple fillet into a truly memorable dining experience. It’s quick, healthy, and bursting with bold flavor, making it a fantastic addition to your weeknight rotation or your next special occasion.

What’s your favorite way to add creamy sauces to fish dishes? Share your ideas in the comments below!