This recipe combines the rich, buttery taste of salmon with a creamy, vibrant sauce made from fresh spinach and roasted red peppers. Not only is it a feast for the eyes with its colorful presentation, but it also packs a punch of Mediterranean flavors that will transport you to sunny coastlines with every bite.
Ingredients
Scale:
4 salmon fillets (about 6 ounces each)
Salt and pepper to taste
1 tablespoon olive oil
2 cups fresh spinach, roughly chopped
1 red bell pepper, roasted and diced
1 cup heavy cream or coconut cream for a dairy-free option
2 cloves garlic, minced
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
1/4 cup grated Parmesan cheese (omit for dairy-free)
Fresh basil or parsley, chopped (for garnish)
Lemon wedges (for serving)
Instructions
Preheat the oven to 400°F (200°C).
Season the salmon fillets on both sides with salt and pepper. In a large oven-proof skillet, heat the olive oil over medium-high heat. Add the salmon, skin-side down, and sear for 4-5 minutes until the skin is crispy and browned. Flip and cook for an additional 2-3 minutes until opaque. Remove and set aside.
In the same skillet, add minced garlic and sauté for about 30 seconds. Add chopped spinach and cook until wilted, about 2 minutes.
Stir in diced roasted red pepper, heavy cream, Italian seasoning, and red pepper flakes. Bring to a simmer and cook for 3-4 minutes until the sauce thickens.
If using, stir in Parmesan cheese until melted. Adjust seasoning as necessary.
Return the salmon fillets to the skillet, spooning sauce over them. Transfer to the preheated oven and bake for 8-10 minutes, until cooked through.
Garnish with fresh herbs and serve immediately with lemon wedges.
