Pan Seared Salmon with Creamy Spinach
This pan seared salmon with creamy spinach recipe is so delicious your entire family will fall in love. It’s easy to make and loaded with flavor. Plus, the crispy salmon tastes so good with the creamy cheesy spinach. You can enjoy this dish with a side of mashed potatoes or enjoy it as is. Either way, it is so delicious and satisfying.
For this recipe, I used Scottish salmon. I enjoy using Scottish salmon in almost all of my salmon recipes. In my opinion, it is milder and less fishy tasting than some of the other types of salmon. Also, the Scottish salmon is fattier and has more marbling, which adds so much flavor to the recipe. Don’t worry, a lot of the fat renders out of the salmon as it sears in the pan. Leaving you with a perfectly crispy and delicious filet.
To achieve the perfect sear, you’ll want to start by heating an 11-inch skillet over medium / high heat. While the pan heats, pat the salmon dry using paper towel. Make sure it is deboned. You can also score the skin to help prevent the fish from buckling in the pan. Next, you will season the filet with salt and pepper. Drizzle the fish with olive oil right before you are ready to add it to the pan. Place the salmon in the pan meat side down. (skin side up) Cook the salmon for 5-6 minutes on each side. This will give you a medium – medium well temperature.
If you feel the salmon is getting too dark, reduce the heat. You can also add a dollop of butter to the pan as a finishing punch of flavor. Once the salmon is cooked to your liking, set it aside. Then you can prepare the rest of the dish!
I can guaranteed that this pan seared salmon with creamy spinach recipe will be in your weekly rotation in no time! Looking for more salmon recipes? Try my spicy creamy salmon or my blackened salmon with citrus salad.
Seared Salmon with Creamy Spinach
- 1 lb. Scottish salmon – skin on is fine
- 8-10 ounces fresh spinach
- 2 tablespoons butter
- 1 tablespoon ap flour
- 2 teaspoons minced garlic
- 1 cup 2% milk
- ½ cup chicken or veggie broth
- ¼ cup grated Romano cheese
- ¼ cup grated parmesan cheese
- ¼ cup cream cheese
- ¼ teaspoon salt
- Few turns cracked black pepper
- 11-inch skillet
- saute pan with sides
Prepare the salmon:
- Remove the salmon from the package. Make sure it is deboned.
- Pat the salmon dry using paper towel.
- Score the skin with a knife to prevent it from buckling in the pan. Scoring simply means that you gently slice the skin.
- Season the filet with salt and pepper.
- Heat an 11-inch skillet over medium high heat.
- Once the pan is hot, you’ll drizzle the salmon with olive oil right before you add it to the pan. Meat side down.
- Sear for 5-6 minutes before turning. If the salmon is getting too dark, reduce the heat.
- Sear for another 5-6 minutes skin side down. You can add a dollop of butter right before you remove it from the pan to give it an extra punch of flavor.
- Once the salmon is ready, remove it from the pan and set it aside.
Prepare the creamy spinach:
- Add the butter and flour to a sauté pan to form a roux.
- Once a roux is formed, add the minced garlic. Stir well.
- Once the garlic is fragrant, slowly add the 2% milk. Stir well.
- You will get a creamy sauce. Next, you will add the chicken broth, parmesan cheese, Romano cheese and cream cheese. Stir well using a whisk.
- Season with salt and pepper.
- Once the sauce is creamy and smooth, you will add the fresh spinach. Stir over medium heat until the spinach is wilted and well combined with the creamy sauce.
Assemble the dish:
- Place the cooked salmon filet on top of the creamed spinach. Serve hot and enjoy!