What pairs well with creamy spinach and roasted red pepper salmon?

This dish is rich, savory, and a little sweet from the peppers—so pairing it with something neutral or crisp works best. Think white rice, mashed potatoes, or a bed of pasta. For balance, a fresh green salad, roasted veggies, or lemony steamed greens add brightness to the meal. Crusty bread also works great to mop up every drop of the creamy sauce.

Can I use frozen spinach and jarred red peppers for this salmon recipe?

Yes, and I often do! Frozen spinach is a fantastic time-saver. Just make sure to thaw and squeeze out the liquid so it doesn’t thin your sauce. Jarred roasted red peppers are sweet, soft, and perfect right out of the jar. Both swaps keep the recipe simple without losing any flavor.

How do you make creamy salmon without heavy cream?

You can swap the heavy cream for Greek yogurt, coconut milk, half-and-half, or even a plant-based creamer. The key is to add it slowly over low heat and avoid boiling. This keeps the sauce smooth and gives creamy spinach and roasted red pepper salmon its signature richness—even without dairy.

Is creamy spinach and red pepper salmon good for meal prep or freezing?

Absolutely. It freezes surprisingly well if stored properly. Let the dish cool completely, then store the salmon and sauce separately in airtight containers. For reheating, thaw in the fridge and gently warm the sauce before adding the salmon. It’s also great for prepping the sauce ahead and cooking the salmon fresh later.

Creamy Spinach and Roasted Red Pepper Salmon

Name: Creamy Spinach and Roasted Red Pepper Salmon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 salmon fillets; 2 cups fresh or frozen spinach; 1 cup roasted red peppers, sliced; 3/4 cup heavy cream (or substitute); 2 garlic cloves, minced; 1/4 onion, diced; 1 tbsp olive oil; Salt and pepper to taste

Description

This creamy spinach and roasted red pepper salmon is rich, savory, and perfect for busy weeknights or make-ahead meals.

Ingredients

Scale

4 salmon fillets

2 cups fresh or frozen spinach

1 cup roasted red peppers, sliced

3/4 cup heavy cream (or substitute)

2 garlic cloves, minced

1/4 onion, diced

1 tbsp olive oil

Salt and pepper to taste

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Instructions

1. Heat olive oil in a skillet over medium heat.

2. Add garlic and onion; sauté until soft.

3. Stir in spinach until wilted.

4. Add roasted red peppers and pour in cream.

5. Simmer for 2–3 minutes.

6. Nestle salmon fillets into the sauce.

7. Cover and cook for 8–10 minutes until salmon is flaky.

8. Serve with rice, pasta, or crusty bread.

Notes

You can substitute Greek yogurt or coconut milk for a lighter version.

To freeze, store sauce and salmon separately in airtight containers.

Garnish with fresh herbs for added brightness.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 fillet with sauce
Calories: 370
Sugar: 3g
Sodium: 380mg
Fat: 26g
Saturated Fat: 12g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 28g
Cholesterol: 85mg