Creamy Salmon With Spinach, Sun-Dried Tomatoes & Parmesan
This creamy salmon with spinach, sun-dried tomatoes, and parmesan is one of those dishes that feels indulgent yet comes together in less than half an hour. It’s restaurant-style food that you can whip up in your own kitchen, perfect for both weeknights and special occasions. The salmon is pan-seared until golden, then nestled into a rich, velvety sauce that combines the sweetness of onions, the richness of cream, the savoury depth of parmesan, and the tangy bite of sun-dried tomatoes. The baby spinach and peas add a welcome pop of freshness, colour, and balance, making this a well-rounded, nourishing meal.
This dish is versatile and suits a range of households. For families, it’s a smart way to introduce kids to fish, as the creamy sauce softens the flavour of salmon. For couples or individuals, it’s quick enough for a midweek dinner but impressive enough to serve at a dinner party. The recipe is naturally low-carb, but you can stretch it further by pairing it with pasta, rice, or crusty bread to soak up the sauce.
What makes this recipe stand out is the way each component plays a role: the salmon provides heartiness and healthy omega-3 fats, the cream sauce delivers comfort and decadence, the parmesan adds umami, and the sun-dried tomatoes bring a punchy flavour that cuts through the richness. A squeeze of lemon at the end brightens the entire dish, tying it all together beautifully.
This recipe is also ideal for cooks who might be a little intimidated by seafood. Salmon is forgiving compared to other fish, and pan-searing it is straightforward with just a few tips. Once you’ve made this dish once, you’ll have it on repeat. It’s wholesome, elegant, and undeniably delicious.
Creamy Salmon With Spinach, Sun-Dried Tomatoes & Parmesan
Rate this RecipeIngredients
- 4 salmon fillets skin removed (about 150 g each)
- sea salt & cracked black pepper
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 brown onion small, finely diced
- 3 cloves garlic finely chopped
- 1/3 cup chicken stock or vegetable stock
- 140 g sun-dried tomatoes roughly chopped
- 1 1/2 cups thickened cream
- 3 cups baby spinach
- 1 cup frozen peas
- 1/2 cup parmesan cheese grated
- 2 tablespoons parsley leaves roughly chopped
- lemon wedges to serve
Instructions
- Season the salmon pieces with salt and pepper. Place a large frying pan over medium–high heat. Add half the olive oil and let it get nice and hot. Add the salmon pieces and cook for about 5 minutes each side (or however you like it). Remove the salmon and set aside.4 salmon fillets, sea salt & cracked black pepper, 1 tablespoon extra virgin olive oil
- Melt the butter and add the remaining olive oil to the pan. Add the onion and cook, stirring, for 1–2 minutes. Then add the garlic and do the same. Add the chicken stock (it should bubble) and stir for 2–3 minutes. The liquid should reduce and thicken over this time (if it doesn't, increase the heat). Stir through the sun-dried tomatoes.1 tablespoon butter, 1 brown onion, 3 cloves garlic, 1/3 cup chicken stock, 140 g sun-dried tomatoes
- Reduce the heat to low and pour in the cream. Simmer for about 5 minutes. Season well, then stir through the spinach and peas. Add the grated parmesan and combine.1 1/2 cups thickened cream, 3 cups baby spinach, 1 cup frozen peas, 1/2 cup parmesan cheese
- Return the salmon pieces to the pan and nestle them into the sauce. Scatter over the parsley and squeeze over some lemon juice.4 salmon fillets, 2 tablespoons parsley leaves, lemon wedges
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