This Creamy Pan Seared Salmon Recipe makes a restaurant quality dinner right at home! Flaky salmon smothered in a flavor-packed, creamy sauce that’s ready in only 30 minutes!
AN EASY PAN SEARED SALMON RECIPE
Creamy Pan Seared Salmon with Tomatoes and Spinach is a rich and filling meal, perfect for a quick dinner cooked in just one pan and in under 30 minutes! It is one of the easiest and tastiest, restaurant-quality dinners you will ever make.
Salmon… is the reason why I can eat the recommended amount of fish week after week. This fish is an easy way to get more heart-healthy Omega-3 fatty acids into your diet. It’s especially easier when I can prepare it all in just one skillet. Crispy on the outside and tender on the inside, just the way we like it.
Bonus? The cream-less creamy sauce!! The amazing sauce of tomatoes, spinach, and evaporated milk adds a flavor that is beyond any other! You have to try it to believe it.
WHAT IS PAN SEARED SALMON?
Pan searing, or sautéing, is a quick way to cook fish, or any other meat and/or chicken. For instance, my Pan Seared Sirloin Steak with Mushroom Sauce – yowza!
HOW TO MAKE PAN SEARED SALMON:
- For skillet cooked fish, it is recommended to buy skin-on fish fillets. To start, you need to season the fillets with salt and pepper, and place the fish skin side up in a pan with garlicky olive oil.
- The salmon fillets will need to cook for about 7 to 8 minutes, depending on the thickness, but should not be moved around until they are cooked about three quarters of the way through.
- Flip, and continue to cook for 3 more minutes; remove from skillet and set aside.
HOW TO MAKE A CREAMY SAUCE TO SERVE WITH SALMON
- Wipe down the skillet, melt some butter, and add cherry tomatoes to the skillet; cook for a few minutes before adding in the spinach.
- Once spinach has wilted, you will stir in the evaporated milk, some grated parmesan cheese, and herbs.
- Place salmon fillets back in the skillet and let cook for about 3 minutes, or until everything is heated through.
Ain’t that a pan of green and red beauty!? It’s just SO GOOD, you’ll want to smother everything with it!
This is a great throw-together pan seared salmon recipe fit for a queen! It’s a super easy and so, so flavorful meal to make during the week, but also good enough to serve at your next fancy dinner party.
MORE DELICIOUS SALMON RECIPES:
- Salmon Cobb Salad
- Maple Mustard Salmon in Foil
- Grilled Salmon with Pineapple & Piquillo Peppers Salsa
- Poached Eggs Salmon with Cheese Sauce
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
Creamy Pan Seared Salmon with Tomatoes and Spinach
- 2 tablespoons garlic-flavored olive oil
- 4 (4-ounces each) skin-on salmon fillets
- salt and fresh ground black pepper to taste
- 1 tablespoon butter
- 3 cloves garlic minced
- 2 cups halved cherry tomatoes
- 1 bag (6 ounces) baby spinach
- 1/2 cup low fat evaporated milk (you can also use half & half or heavy cream)
- 1/4 cup grated parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
- Heat olive oil in a large skillet over medium-high heat.
- Season salmon fillets with salt and pepper and transfer to the skillet, skin-side up.
- Cook for about 7 to 8 minutes, or until browned and cooked about three quarters of the way through.
- Flip over and cook for 2 more minutes more; remove from skillet and set aside.
- Add butter to skillet and melt over medium heat.
- Stir in garlic and cook for 1 minute.
- Add cherry tomatoes and season with salt and pepper.
- Continue to cook for 1 to 2 minutes, or until tomatoes begin to soften.
- Stir in spinach and cook for 1 minute, or until spinach is beginning to wilt.
- Stir in evaporated milk, parmesan cheese, basil, and parsley; bring to a simmer.
- Reduce heat to low and cook for 2 minutes.
- Add salmon back to skillet and continue to cook for 3 minutes, or until salmon is heated through.
- Remove from heat.
- Spoon sauce over each fillet and serve.