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    Home » Recipes » Seafood » Salmon with Spinach Cream Sauce

    Published: Dec 6, 2021 · Modified: Feb 23, 2022 by Alicia This post may contain affiliate links.

    Salmon with Spinach Cream Sauce

    Jump to Recipe Print Recipe
    This pan-seared salmon with creamy garlic spinach cooks in one pan and is decadent, yet easy to make. #glutenfree #salmon #easydinner #easyrecipes

    This Salmon with Spinach Cream Sauce is perfectly pan-seared and surrounded by a decadent creamy garlic sauce filled with lightly sautéed spinach. It looks really fancy, but is actually easy and fast.

    Two filets of salmon on top of spinach surrounded by a creamy sauce next to a bowl of quinoa.

    You'll love this recipe because:

    • Everything cooks in one pan - minimal clean up.
    • You get a main dish and a side dish all in one easy meal!
    • It takes less than 30 minutes to prepare.
    • Minimal ingredients create lots of flavor.
    • Salmon is high in Omega-3's and great to incorporate 2-3x a week for both nutrients and migraine management.

    I serve this recipe by itself or with quick quinoa or brown rice - anything to soak up the sauce!

    Jump to:
    • Ingredients
    • How to Make Salmon with Creamy Spinach Sauce
    • Tips for Perfect Pan-Seared Salmon
    • Recipe Edits
    • Side Dishes for Salmon
    • More Salmon Recipes
    • Salmon with Spinach Cream Sauce
    Salmon, spinach, broth, cream, butter, garlic, and shallot on a table

    Ingredients

    Here are some tips for choosing the main ingredients for this salmon with spinach cream sauce recipe.

    Salmon - Any type of salmon will work for this recipe - wild caught or farm raised. Farm raised salmon tend to be higher in fat content, and I prefer the flavor (go figure) to wild salmon. The most important part is that it is fully defrosted. A center cut, even piece tends to sear the best/most evenly, so ask your fishmonger for that type of cut when they de-bone it as well.

    When choosing salmon, it should be a bright pink color and not smell fishy. It should also appear moist and not dried out. Avoid pieces with brown or grey spots.

    If you can find it, my favorite salmon for weeknights is Verlasso, which is sustainably farmed. I also enjoy the flavor of New Zealand King Salmon, but it is pricey. Save that one for special occasions!

    Spinach - Fresh spinach leaves work best for this recipe and they melt quickly into the cream sauce. Just a few handfuls are enough.

    Vegetable Broth - Using vegetable broth lends a deeper flavor to the cream sauce, but also cuts the calories. I like to use homemade (from my cookbook) or Trader Joe's Hearty Vegetable Broth.

    Heavy Cream - Look for a brand with minimal ingredients and without carrageenan. Not only is it better to find a heavy cream without additives, but the texture is so much better and it also reduces well without added thickeners like flour or arrowroot. Quality cream makes the best creamy spinach sauce for salmon. Brands like O Organics from Safeway and Butterworks Farm are strictly cream based, while others like Publix Greenwise and Organic Valley or Horizon can contain gellan gum, which will also work.

    Searing salmon in a pan, making cream sauce, adding spinach, and replacing the salmon filets into the spinach cream sauce.

    How to Make Salmon with Creamy Spinach Sauce

    1. Pat salmon dry on both sides. Wait to season till just before searing. Add oil to a large non-stick or cast iron pan and heat over medium high heat till hot (but not smoking). Turn heat to medium, season salmon quickly with salt and pepper, and place skin side up. I personally prefer to sear salmon skin side up first because I like a nice golden brown crust on top. If you prefer yours to just be cooked through without a golden brown crust, start with skin side down.
    2. Cook for about 3 minutes and DON'T TOUCH IT. Moving the salmon around while cooking makes it stick to the pan. As it cooks and gets a nice sear, it will release properly. Flip and cook another 3 minutes or until desired doneness is reached (these times cook it about medium to medium well).
    3. Remove salmon from the pan, wipe out any excess oil and add the butter. Add shallot and garlic, sautéing stirring often for 2 minutes - don't let garlic burn or get overly brown.
    4. Pour in broth and heavy cream and bring to boil, then reduce to a steady simmer over medium heat for about 4-5 minutes or until sauce has thickened. If your sauce is too thin, it either needs to be simmered longer, or you can whisk in 1 teaspoon of flour.
    5. Add in spinach and stir till just wilted - don't overcook! Then nestle the salmon filets back into the sauce.
    Two filets of salmon being pan seared in a nonstick pan

    Tips for Perfect Pan-Seared Salmon

    Getting a fish crispy on the outside may be intimidating at first, but it's fairly easy to do. My best tips are:

    • Start with a good pan, either nonstick or one like MadeIn. I switch off between GreenPan and MadeIn (both linked). 
    • Pat your salmon dry before you begin
    • Heat oil over medium high heat before placing the salmon in the pan. 
    • Add salmon, skin side down, and don't touch it for 3 minutes. The salmon will start to release when ready. 
    • The key here, even after flipping, is to not touch the salmon. Don't move it around. Don't poke it. Just let it get nice and crispy. 
    • I love using one pan for this recipe!! Just wipe up any excess oil and start on the spinach in the same pan while your salmon rests. The creamy spinach sauce cooks quickly.
    Pan seared salmon on a white plate with creamy spinach and quinoa.

    Recipe Edits

    For dairy free - Use coconut cream and all olive oil or ghee for those with dairy sensitivities. I've used both heavy cream and coconut cream and the recipe is delicious with both! I prefer the coconut cream from Trader Joe's, which has no additives.

    If you use coconut cream, your sauce might be a little more thin. Adding 2 teaspoons of flour or arrowroot powder to the shallot garlic mix before you add the coconut cream can help to thicken it.

    This recipe is naturally gluten free.

    Side Dishes for Salmon

    This spinach cream sauce is really versatile and I've actually made it with chicken or other types of fish. See this recipe for Creamy Rosemary Chicken which is really similar.

    Here are some side dishes that I love with this recipe:

    • Brown rice or quinoa
    • Mashed potatoes
    • Mashed cauliflower (for low carb/keto)
    • Roasted brussels sprouts
    • Toasted bread

    Since you're getting the spinach already, half of the side dish work is done! You just need something to soak up the delicious sauce.

    Salmon on a plate topped with parsley and microgreens

    More Salmon Recipes

    For more recipes like this delicious salmon with spinach cream sauce, check out these posts. I also highly recommend this Pan Seared Sea Bass if you'd like to substitute Chilean sea bass for the salmon in this recipe. I highly recommend the Cajun Salmon Pasta for a full meal!

    • Cajun Salmon Pasta
    • Pan Fried Teriyaki Salmon
    • Pepita Crusted Salmon
    • Salmon with Mango Salsa

    If you make any of my recipes, don’t forget to tag me #thedizzycook or @thedizzycook on Facebook and Instagram. And please leave a review below!

    Two salmon with spinach cream sauce on a white plate

    Salmon with Spinach Cream Sauce

    A one pan dinner with perfectly cooked salmon in a creamy garlic spinach sauce. Decadent and delicious, this is a great 30 minute meal.
    4.95 from 17 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: American
    Diet: Gluten Free, Low Salt
    Prep Time: 10 minutes
    Cook Time: 17 minutes
    Total Time: 27 minutes
    Servings: 2 people
    Calories: 302kcal
    Author: Alicia

    Ingredients

    • 2-3 tablespoons olive oil
    • 2 6 oz salmon filets
    • 1 tablespoon butter
    • 2 cloves garlic, peeled and minced
    • 1 small shallot, finely chopped
    • ½ cup heavy cream
    • ¼ cup vegetable broth
    • ¼ teaspoon red pepper flakes
    • 9-12 oz fresh spinach leaves
    • 1 tablespoon flat leaf Italian parsley, chopped
    • kosher salt and pepper
    US Customary - Metric

    Instructions

    • Pat the salmon filets dry with a paper towel. Heat olive oil in a large skillet over medium high heat, until shimmering. Be careful that it doesn't smoke. The pan must be hot so the salmon doesn't stick to it and gets nice and crispy. Add salmon, skin side up and sear for 3 minutes, until light brown. Flip and continue to cook for another 2-3 minutes or more, skin side down, depending on the thickness of your salmon and well-cooked you want it. Times are for medium to medium well.
    • Remove the salmon from pan and set aside. If there is a lot of excess oil in the pan, wipe it with a paper towel. Add butter along with the garlic and shallot, cooking for 1-2 minutes, stirring often with a wood spoon. Add vegetable broth, red pepper flakes, and cream, bringing everything to a low simmer over medium heat. Stir consistently until the sauce thickens and reduces by almost half. Add spinach and stir until lightly wilted - around 2-3 minutes. Season the spinach cream sauce with salt and pepper to taste.
    • Nestle the salmon filets back into the spinach cream sauce and top with parsley.

    Notes

    • Substitute coconut cream and all olive oil for dairy free, however the sauce will not thicken as well.
    • Whisk in 2 teaspoons of flour or cornstarch to thicken the sauce before simmering. 
    • Use a heavy cream without carrageenan for best results. 

    Nutrition

    Serving: 1piece | Calories: 302kcal | Carbohydrates: 10g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 180mg | Potassium: 822mg | Fiber: 3g | Sugar: 2g | Vitamin A: 13087IU | Vitamin C: 38mg | Calcium: 178mg | Iron: 4mg
    Tried this Recipe? Tag me Today!Mention @thedizzycook or tag #thedizzycook!
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    About Alicia

    Alicia is a vestibular migraine advocate and the bestselling author of The Dizzy Cook: Managing Migraine with More Than 90 Comforting Recipes and Lifestyle Tips. Her articles and recipes have been featured by Healthline, Parade, mindbodygreen, Today, Good Morning Texas, the Vestibular Disorders Association, and the American Migraine Foundation. Read More

    Reader Interactions

    Comments

    1. Laura says

      December 27, 2022 at 8:04 am

      4 stars
      So delicious! My husband made this for me early in my migraine journey. Not understanding about the onion trigger in all store- bought broths, used some. Predictably, migraine was triggered. Now I make my own broth and enjoy this without discomfort. You should produce a line of broths and sauces that are migraine safe. 🙂

      Reply
      • Alicia says

        December 29, 2022 at 6:57 pm

        Thank you. If you get my cookbook there are recipes in there for broths without onion and they are very quick to make and freeze. I also have one here. It seems this may help you out a lot! I'd love to do that but unfortunately don't have the money to support this kind of endeavor.

        Reply
    2. Sabrina says

      November 21, 2022 at 11:59 am

      Hi,

      Most vegetable broths have onion in it and I know it’s a migraine trigger, so is it okay to use vegetable broth in this recipe? Onion is on the trigger food list that my head and neck doctor sent me and I’ve been afraid of consuming anything with onion in it.

      Reply
      • Alicia says

        November 21, 2022 at 5:11 pm

        Hey Sabrina,
        If you're worried about onion, I recommend the two recipes for broth in my cookbook "The Dizzy Cook" and the one here. A lot of people make their own in the elimination phase. I find most people tolerate onion in vegetable broth ok vs. actual onion, but making your own is the best bet initially.

        Reply
    3. Carolyn Mcmillin says

      May 06, 2022 at 8:53 pm

      5 stars
      Easy, elegant, and excellent!!

      Reply
      • Alicia says

        May 09, 2022 at 12:20 pm

        Thanks, Carolyn!

        Reply
    4. Therese says

      January 21, 2022 at 2:57 pm

      5 stars
      Love this recipe! So easy and tasty! Am making it again tonight. Thank you for all the great recipes!

      Reply
    5. Jessica says

      April 17, 2021 at 4:49 pm

      5 stars
      This has become a huge favourite of mine we have it most weeks now. Before finding this recipe I didn't think I liked salmon but now I cant get enough of it!

      Reply
    6. Pam says

      March 08, 2021 at 11:10 pm

      5 stars
      Made the creamy garlic spinach with seared shrimp (as I'm not a salmon lover) and it was wonderful! Well definitely make this again!

      Reply
    7. Elisa says

      October 27, 2020 at 8:07 pm

      5 stars
      Made this tonight and it was wonderful.
      We Just ordered the HYH Book and The Dizzy Cook cookbook. Thank you for sharing your experiences and acting as a guide!

      Reply
    8. Karen says

      October 08, 2020 at 8:48 pm

      5 stars
      Just finished eating this and loved it. I had to use 2% milk. I'm sure I lost some texture but it still had a fabulous taste!

      Reply
      • Alicia says

        October 10, 2020 at 11:29 am

        Awesome!! I'm glad it still turned out! You can always thicken with a bit of flour if that happens again

        Reply
    9. Michelle says

      July 30, 2020 at 4:48 pm

      5 stars
      I added mushrooms to the sauce and it came out tasting delicious! I have never seen my boyfriend eat so fast. Great dinner plate!

      Reply
      • Alicia says

        August 06, 2020 at 2:27 pm

        That sounds amazing too! Thanks, Michelle!

        Reply
    10. Ariel says

      July 01, 2020 at 5:56 pm

      5 stars
      I made the cream sauce with spinach and shrimp and served all of it over pasta noodles. Also I put a little more seasoning on the fish. It was great!

      Reply
    11. william may says

      January 25, 2020 at 1:36 pm

      Hello Alicia,
      Is there an MSG free vegetable broth? What do you recommend?
      Thanks,
      Bill

      Reply
      • Alicia says

        January 25, 2020 at 8:45 pm

        Hey Bill, the best one I can find is Trader Joe's Hearty Vegetable. It has onion but no msg. I also have a recipe in my new cookbook.

        Reply
    12. Stephanie Kelly says

      September 16, 2019 at 8:18 pm

      5 stars
      Delicious!

      Reply
    13. Phyllis says

      May 14, 2019 at 11:28 am

      5 stars
      Hello Alicia,
      My doctor, Doctor Edward Cho, recommended your site to me. Your blog has been a life changer for me. I was diagnosed with severe Meniere's disease over 10 years ago and recently diagnosed with Vestibular Migraines.
      Life was looking pretty dreary until Dr. Cho shared your site with me. I can't thank you enough for taking the time and energy to produce this blog and to give me hope that my life will one day be pain and vertigo free.
      I can't wait to try your Salmon recipe.
      Thank you again,
      Phyllis Nollan

      Reply
      • Alicia says

        May 14, 2019 at 1:49 pm

        Hi Phyllis - so happy to have you here and thankful it has given you some hope!! I remember this is all I really wanted back when I had horrible, 24/7 vestibular migraine symptoms. Just let me know if you have any questions on anything. Oh! And you'll have to read this post that Dr Cho was kind enough to help me with too.

        Reply
    14. Phyllis Nollan says

      May 14, 2019 at 11:23 am

      5 stars
      Hello Alicia,
      Your site was recommended to me by my doctor, Doctor Edward Cho. Your blog has been a life changer for me. I was diagnosed with severe Meniere's Disease over 10 years ago and recently diagnosed with Vestibular Migraines.
      Life was looking pretty dreary until Dr. Cho shared your site with me. I can't thank you enough for taking the time and energy to produce this blog and to give me hope that my life will one day be pain and vertigo free.
      I can't wait to try your Salmon recipe.
      Thank you again,
      Phyllis Nollan

      Reply
    15. Genevieve says

      May 14, 2019 at 10:08 am

      5 stars
      Cannot wait to try this recipe!

      Reply

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

    About The Dizzy Cook

    Trending Recipes

    • Creamy Boursin Pasta
    • Beef Stew Recipe without Wine
    • Lazy Lasagna
    • No Tomato Chili (Texas-Style)
    • Anti-Inflammatory Smoothie
    • Air Fryer Flank Steak

    Get New Posts via Email

    Subscribe for new recipes, tips, and discounts.

    Healthy New Year Recipes

    • Stir Fry Without Soy Sauce
    • Beef Protein Bowl
    • Mediterranean Baked Halibut
    • Dutch Oven Pot Roast (Wine-Free)
    • Baked Chicken Kabobs
    • Chicken and Brown Rice Soup

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