If you’re looking for a dish that’s both elegant and packed with flavor, I’m excited to share this Salmon in Roasted Pepper Spinach Sauce Recipe with you. It’s one of those meals that looks impressive but comes together faster than you’d expect. Plus, the creamy roasted pepper and spinach sauce is seriously next-level—I absolutely love how it complements the rich salmon. Stick with me, and I’ll walk you through every step to make sure your dinner turns out perfect.
Why You’ll Love This Recipe
- Incredible Flavor Combination: The sweetness of roasted peppers blends beautifully with fresh spinach and a subtle kick from red pepper flakes, creating a sauce that’s bursting with flavor.
- Simple and Quick: You can have a restaurant-quality dinner on the table in about 25 minutes—perfect for busy weeknights.
- Versatile Serving Options: Whether you prefer pasta, rice, or veggies, this salmon fits seamlessly with whatever you have at hand.
- Nutritious and Delicious: Packed with omega-3s and fresh greens, you’ll feel good about serving this to your family or guests.
Ingredients You’ll Need
These ingredients work hand-in-hand to create a sauce that’s creamy without being heavy, with vibrant colors and flavors that complement the salmon perfectly. When shopping, look for good-quality roasted peppers and fresh baby spinach for the best results.
- Salmon fillets: I prefer skin-on for extra crispiness and flavor, but feel free to remove if you don’t like the skin.
- Olive oil: A good quality extra virgin olive oil adds a subtle fruity note when searing the salmon.
- Butter: Used in the sauce for richness and depth.
- Garlic: Freshly diced for that aromatic punch.
- Roasted red peppers: Adds sweetness and smokiness—canned ones work fine, but fresh-roasted if you can.
- Fresh baby spinach: Wilted into the sauce for freshness and color.
- Half & Half or heavy cream: Choose depending on how rich you want your sauce.
- Grated Parmesan cheese: Brings savory umami to the sauce.
- Red pepper flakes: Adds a gentle heat that you can adjust to your liking.
- Chopped parsley: A fresh herb note to brighten the dish.
- Salt and pepper: Essential for seasoning and balance.
Variations
I love making this recipe my own whenever I can. You’ll find that tweaking a few ingredients or adding a twist can really keep it fresh and exciting. Don’t be afraid to personalize it!
- Swap the greens: I sometimes use kale or Swiss chard instead of spinach for a heartier texture—just cook it a little longer to wilt properly.
- Spice it up: Adding more red pepper flakes or a dash of smoked paprika lends a smoky heat that some guests go crazy for.
- Dairy-free option: Replace the Half & Half with coconut cream and skip the Parmesan; it’s still creamy and flavorful, great for dairy-sensitive folks.
- Make it a one-pan meal: For a fuss-free dinner, toss in cherry tomatoes or mushrooms along with the spinach to add more veggies.
How to Make Salmon in Roasted Pepper Spinach Sauce Recipe
Step 1: Perfectly Season and Sear the Salmon
First things first—season your salmon fillets generously with salt and pepper. I’ve found that seasoning right before cooking keeps the skin crisp without drying out the fish. Heat olive oil in a medium non-stick skillet over medium heat. When it’s hot but not smoking, add the salmon flesh-side down. Cook for about 5 minutes without moving the fillet; this forms a beautiful crust. Flip and cook for another 5 minutes, or until it’s cooked to your liking. Once done, set the salmon aside on a plate—don’t worry, the sauce is coming!
Step 2: Build the Roasted Pepper Spinach Sauce
In the same pan, toss in the butter and diced garlic. Stir gently for about a minute until fragrant but not browned. Add your diced roasted peppers and let them cook for a couple of minutes to meld the flavors. Then, pile in the fresh baby spinach and cook until it wilts—this usually takes just a couple of minutes. Lower your heat and pour in the Half & Half (or heavy cream if you want it richer). Sprinkle in the grated Parmesan, red pepper flakes, and chopped parsley. Season with salt and pepper to taste. Keep stirring and bring the sauce to a low simmer; this thickens it just right without curdling.
Step 3: Bring It All Together
Now, gently place the salmon fillets back into the pan, spooning this luscious sauce all over. Let everything warm together for a minute or two so the salmon absorbs those flavors. That’s it! You’re ready to plate your masterpiece.
Pro Tips for Making Salmon in Roasted Pepper Spinach Sauce Recipe
- Skin On for Crispy Perfection: Leaving the skin on the salmon while cooking locks in moisture and creates a deliciously crisp texture that I always joke about stealing the skin from my plate!
- Don’t Skip Resting the Salmon: Let your salmon rest briefly after searing; this step helps keep it juicy when you mix it back with the sauce.
- Use Medium Heat: Cooking on medium heat prevents the sauce’s cream from splitting and keeps the garlic from burning—trust me, I learned this the hard way!
- Fresh Spinach, Not Frozen: Using fresh spinach gives that bright color and fresh taste; frozen spinach makes the sauce watery and less appealing.
How to Serve Salmon in Roasted Pepper Spinach Sauce Recipe
Garnishes
I like to finish this dish with a sprinkle of extra fresh parsley or a little more grated Parmesan to brighten things up just before serving. Sometimes a few lemon wedges on the side give a lovely citrus pop that cuts through the creaminess beautifully.
Side Dishes
My go-to sides are simple: buttery mashed potatoes, garlic herb rice, or steamed asparagus. These all soak up the sauce wonderfully. I’ve also served this salmon over simple angel hair pasta tossed with olive oil and herbs for a light, summery meal.
Creative Ways to Present
For special dinners, I like to plate the salmon on a bed of risotto or creamy polenta, then drizzle the roasted pepper spinach sauce artistically on the plate. A side of microgreens or edible flowers always adds a wow factor that guests love to admire before digging in.
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers (which might be rare!), store the salmon and sauce separately in airtight containers to keep the best texture. The sauce holds up well refrigerated for 2-3 days.
Freezing
I typically don’t freeze this dish because the cream sauce can separate upon thawing. But if you must, freeze the salmon and sauce separately and thaw slowly in the fridge before reheating gently.
Reheating
To reheat, warm the sauce slowly in a pan over low heat, stirring often to prevent curdling. Add the salmon last, heating just until warmed through to avoid drying it out.
FAQs
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Can I use frozen salmon fillets for this recipe?
Absolutely! Just make sure to thaw them completely in the fridge before cooking so they cook evenly and don’t release too much water, which can dilute the sauce.
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How do I make this dish dairy-free?
You can swap the Half & Half and Parmesan for coconut cream and nutritional yeast or a dairy-free cheese alternative. The sauce will be creamy with a slightly different flavor but still delicious.
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What can I serve with the Salmon in Roasted Pepper Spinach Sauce?
It pairs wonderfully with pasta, rice, or veggies like steamed asparagus or roasted potatoes. I often use simple sides that let the sauce shine.
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Can I prepare the sauce ahead of time?
You can prepare the sauce a few hours in advance and gently reheat it just before serving, but the spinach is best added fresh to keep that vibrant texture.
Final Thoughts
This Salmon in Roasted Pepper Spinach Sauce Recipe has become one of my absolute favorites to make when I want to impress but not stress. The sauce is rich and comforting without being heavy, and the salmon stays tender and flavorful every time. I hope you find the same joy in making and sharing this as I do—it really is a dish that makes everyone at the table smile. Give it a try soon, and don’t forget to play around with the flavors to make it truly yours!
Print
Salmon in Roasted Pepper Spinach Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Delicious pan-seared salmon fillets served in a creamy roasted red pepper sauce with spinach, Parmesan, and a hint of red pepper flakes. This easy and flavorful dish is perfect for a quick weeknight dinner and pairs beautifully with pasta, rice, or steamed vegetables.
Ingredients
Salmon
- 2 salmon fillets skin on (about 1 lb.)
- Salt and pepper to season
- 1 tbsp. olive oil
- 1 tbsp. butter
Sauce
- 3 cloves garlic, finely diced
- 4 oz. roasted red peppers, diced
- 4 cups fresh baby spinach
- ½ cup Half & Half or heavy cream
- ¼ cup grated Parmesan cheese
- ¼ tsp. red pepper flakes (or to taste)
- ¼ cup chopped parsley
- Salt and pepper to taste
Instructions
- Season the Salmon: Pat the salmon fillets dry and season both sides generously with salt and pepper to enhance the flavor.
- Cook the Salmon: Heat olive oil in a medium non-stick skillet over medium heat. Place the salmon fillets skin-side down first and cook for about 5 minutes. Flip and cook for an additional 5 minutes or until the salmon reaches your preferred doneness. Remove salmon from the pan and set aside.
- Prepare the Sauce Base: In the same skillet, add butter and diced garlic. Sauté for about 1 minute until fragrant to infuse the butter with garlic aroma.
- Add Roasted Peppers: Stir in the diced roasted red peppers and cook for 2 more minutes to release their flavors into the sauce.
- Wilt the Spinach: Add the fresh baby spinach to the pan and cook until just wilted, stirring occasionally to combine with the other ingredients.
- Create the Creamy Sauce: Reduce the heat to low and pour in the Half & Half or heavy cream. Stir in grated Parmesan cheese, red pepper flakes, chopped parsley, salt, and pepper. Allow the sauce to simmer gently for a couple of minutes until it thickens slightly.
- Combine Salmon and Sauce: Return the cooked salmon fillets to the skillet, spooning the sauce over each piece to coat evenly and warm through for a minute.
- Serve: Plate the salmon and spoon additional sauce over the top. Serve hot accompanied by your choice of pasta, rice, or steamed vegetables.
Notes
- For a richer sauce, use heavy cream instead of Half & Half.
- Adjust red pepper flakes to control the spiciness level.
- This recipe is easily doubled to serve more people.
- Ensure not to overcook salmon for a moist, tender texture.
- Leftover sauce can be refrigerated for up to 2 days and reheated gently.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 450
- Sugar: 3g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
