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Seared Salmon with Creamy Spinach Sauce

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Perfect for a cozy evening at home or an elegant dinner with guests, this seared salmon with creamy spinach sauce blends crisp textures with a rich, savory finish. Inspired by traditional pairings of seafood and greens, it’s a dish that feels both classic and refined—ready in under 30 minutes and sure to impress.

Ingredients

Scale

  • 4 salmon fillets (6 oz each), skin-on preferred

  • Salt and pepper, to taste

  • 2 tablespoons olive oil

For the creamy spinach sauce:

  • 2 tablespoons unsalted butter

  • 1 small onion, finely chopped

  • 2 garlic cloves, minced

  • 1 pound fresh spinach, roughly chopped

  • ½ cup heavy cream (or half-and-half)

  • ¼ cup chicken or vegetable broth

  • ½ teaspoon grated nutmeg

  • Salt and pepper, to taste

  • Optional: red pepper flakes, lemon juice

Optional toppings:

  • Lemon wedges

  • Shaved Parmesan or crumbled feta

  • Toasted pine nuts or almonds

Instructions

  • Pat the salmon fillets dry and season both sides with salt and pepper. Let them rest at room temperature for 10 minutes.

  • Heat olive oil in a skillet over medium-high heat. Once hot, place the salmon fillets skin-side down. Sear for 4–5 minutes until the skin is crisp and golden.

  • Flip the salmon and cook another 2–3 minutes until just cooked through. Remove from heat and cover loosely with foil.

  • In a separate pan, melt butter over medium heat. Sauté the chopped onion for 3–4 minutes until soft.

  • Add garlic and cook for another 30 seconds until fragrant.

  • Stir in spinach and let it wilt, about 2–3 minutes.

  • Pour in the broth and cream, stir to combine. Add nutmeg and simmer for 2–3 minutes until slightly thickened.

  • Season the sauce with salt, pepper, and optional red pepper flakes or lemon juice.

  • Plate each salmon fillet over a generous spoonful of the creamy spinach sauce. Garnish as desired.

Notes

  • For crisp salmon skin, ensure the fish is dry and the pan is hot before searing.

  • Sauce can be made ahead and refrigerated for up to 3 days.

  • Substitute cream with Greek yogurt or coconut milk for a lighter or dairy-free version.

  • Leftover sauce works great over pasta or grains.

Find it online: https://cookingworthy.com/seared-salmon-with-creamy-spinach-sauce/