Dinner,  Fish,  Garlic,  Heavy Cream,  Main Course,  Onion,  Spinach,  Wine

Creamy Spinach Salmon

I love salmon! It’s easy to cook and tastes delicious, my entire family loves it so it’s a win-win dinner option for us. It goes well with so many sides – my favorite include mashed potatoes, rice, farro, steamed potatoes, steamed veggies – or you can serve it over a salad; leftovers can be used in our Baked Salmon Patties recipe. This time I tried a creamy spinach sauce and we served it with Farro and a red cabbage salad. It was so good that I completely forgot to take a picture of the plated meal but i’ll do so next time I cook it.


Ingredients (for 5 servings), I recommend using organic whenever possible:

For the Salmon:

  • 5 pieces Salmon filet
  • 3-4 TBSP Olive oil
  • 1 TSP garlic powder
  • 1/4 cups white wine
  • salt and pepper to season

The Creamy Sauce:

  • 1 small onion chopped
  • 2-3 garlic cloves minced
  • 1/4 cups white wine
  • 2 TBSP extra virgin olive oil
  • 1 TBSP fresh chopped dill (or frozen)
  • 2 cups heavy cream
  • 5 oz fresh organic baby spinach
  • salt and pepper to taste



  • Pre-heat oven at 375 degrees F
  • On a baking pan add a baking sheet sprinkle half of the oil and put the fish (skin down if it still has the skin on)
  • Add all the spices, the rest of the olive oil and the wine on top of the fish and bake it for 20 minutes, depending on how thick the fish is the cooking time will be different but one way to tell is salmon is done is to use a fork and check if it flakes apart, if it does it means it’s done
  • Remove salmon from oven, cover and let it sit while you are preparing the sauce on the stovetop
  • In a large skillet and 2 TBSP olive oil and cook the onion and the garlic over medium heat
  • Add wine
  • Add the spinach salt and pepper and saute for a couple minutes
  • Reduce heat and add heavy cream; bring to a boil while stirring
  • Turn off the heat
  • Place salmon fillets in the skillet and cover with the sauce

One of the reasons I enjoy this recipe is that it will turn anything you serve it over in a creamy pasta or creamy rice, creamy farro, creamy veggies and make everything blend together. It’s simply delicious and it looks beautiful too.




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