Garlic Parmesan Creamed Spinach Salmon

4 fillets
22 min

Easy Garlic Parmesan Creamed Spinach Salmon for a restaurant quality dinner at home. Pan seared salmon smothered in a cheesy, garlicky, creamy spinach sauce. A delicious and healthy dinner in 20 minutes.

I think I defrosted my salmon at least twice for this recipe before finally getting to it. I just knew it would take me forever to make.

Well it’s a really easy dish, but since there was going to be a photo shoot involved, I’d have to make sure to cook it pretty.

Cut the salmon right.

Get the perfect “cook marks”.

Keep one pan for cooking and another for the shoot.

Plate it clean – which can actually get quite messy with sauces

Just too much.

Glad I saved it for the weekend – and even more that I actually made it!

Garlic Parmesan Creamed Spinach Salmon
Recipe details
  • 4  fillets
  • Prep time: 2 Minutes Cook time: 20 Minutes Total time: 22 min
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  • 1 lb Salmon Fillets, 454g
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • Cooking Spray for greasing
Creamy Sauce:
  • 1 Tbsp Butter
  • ½ cup Chopped Onion, 1 small, 80g
  • 1½ Tbsp Minced Garlic, about 4 cloves
  • 1 cup Light Coconut Milk
  • ⅓ cup Vegetable Broth
  • ¼ tsp Crushed Red Chili Pepper Flakes
  • Pinch of Salt & Pepper
  • 4 cups Baby Spinach, 120g
  • ¼ cup Shredded Parmesan, about 30g

Season both sides of salmon with salt and pepper.
Heat a large nonstick pan over medium, lightly grease with cooking spray and add the salmon.
Cook on one side for 4-5 minutes, flip, and cook other side for 3-4 minutes, until cooked, pink, and no longer translucent.
Remove fillets and set aside on a plate.
Melt butter in same pan and fry onion and garlic unti fragrant, about 2 minutes.
Add coconut milk, broth and crushed red pepper flakes. Season with salt and pepper, and allow to simmer until slightly thickened. About 5 minutes.
Add spinach and parmesan, stir, and cook until spinach is wilted, about 2 minutes.
Remove from heat and slide salmon back into sauce.
To serve, transfer salmon fillet to a plate, spoon out sauce and garnish with parsley.
  • Storage: Fridge: 3 days.
  • Nutrition: Servings: 4 fillets with sauce | Serving size: 1 portion Calories: 286kcal Fat: 19g | Saturated fat: 8.6g Carbohydrates: 5.2g | Fiber: 1.1g | Sugar: 1g Protein: 23g
Haylee Jane Monteiro
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  • Deb Deb on Feb 03, 2022

    Can I substitute the coconut UT milk with plain milk? I hate buying ingredients for a recipe that I may not make again or before it spoils.


    • Haylee Jane Monteiro Haylee Jane Monteiro on Feb 03, 2022

      You could try cashew milk since it's thicker. I used coconut milk for the creaminess, so adding some cream would also help along with the alternative milk.

  • Rose Gabor Rose Gabor on May 14, 2022

    Can you use almond milk instead of coconut milk

    • Haylee Jane Monteiro Haylee Jane Monteiro on May 17, 2022

      Hi Rose,

      Yes, but Id recommend adding some cream as well if you use almond milk since it's thinner than the coconut.