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 RecipeEquipment
- Large non-stick frying pan
- Wooden spoon or spatula
- Sharp knife and chopping board
- Measuring Cups and Spoons
Ingredients
- 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.
- 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.
- 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.
- Return the salmon pieces to the pan and nestle them into the sauce. Scatter over the parsley and squeeze over some lemon juice.
Video
Notes
Practical Cooking Tips & Tricks
- Patting salmon dry before cooking helps achieve a golden crust.
- Don’t overcrowd the pan; cook salmon in batches if necessary.
- Simmer cream gently, boiling can cause it to split.
- Taste the sauce before adding extra salt; parmesan and stock are naturally salty.
- If sauce thickens too much, add a splash of stock to loosen.
Serving Suggestions
- Serve over pasta (spaghetti, linguine, or fettuccine work beautifully).
- Pair with steamed rice, quinoa, or couscous.
- Add crusty bread or garlic bread for dipping into the sauce.
- Serve with a fresh side salad to lighten the richness.
- Turn it into a weekend brunch dish by serving with poached eggs and sourdough.
Substitutions
Vegetables (choose 5 options):- Zucchini — sliced and sautéed in the sauce.
- Broccolini — blanched briefly and stirred in at the end.
- Kale — chopped, added instead of spinach.
- Mushrooms — sautéed with onions for extra depth.
- Asparagus — steamed and added just before serving.
- Chicken breast — sliced and pan-seared, then cooked in sauce.
- Prawns — added during the last 3–4 minutes of cooking.
- Firm tofu — cubed and pan-fried, then stirred into sauce.
Make Ahead / Prepare Ahead
- Sauce can be made up to 24 hours ahead and stored in the fridge. Reheat gently, then add salmon just before serving.
- Vegetables can be chopped and prepped earlier in the day.
Freezer Friendly
Not ideal, cream sauces can split when frozen. However, cooked salmon can be frozen separately for up to 2 months.Storage Advice
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Salmon only, up to 2 months. Avoid freezing the cream sauce.
- Containers: Glass containers help prevent odours from fish lingering.
Meal Prep Instructions
- Cook sauce ahead of time, store in fridge.
- Cook salmon fresh and combine with reheated sauce.
- Portion into single serves with rice or pasta for easy lunches.
- Keep lemon wedges separate until ready to eat.
FAQs
- Can I use another type of fish? Yes, barramundi, snapper, or even chicken breast work well.
- Can I make it dairy-free? Yes, swap cream for coconut cream and use a dairy-free cheese substitute.
- How do I know when salmon is cooked? It should flake easily with a fork and be opaque in the centre.
- Can I use fresh tomatoes instead of sun-dried? Yes, but the flavour will be milder — roast them first for more depth.
- Can I make this ahead? Best cooked fresh, but you can prep sauce up to 1 day ahead and reheat before adding salmon.
Helpful Hints / Pro Tips
- Bring salmon to room temperature before cooking for even results.
- Use a heavy-bottomed pan to prevent sticking.
- Slice sun-dried tomatoes finely so they spread evenly through the sauce.
- Frozen peas can be added straight from the freezer, no need to thaw.
- Freshly grated parmesan melts better than pre-shredded.
- Add a pinch of chilli flakes for a subtle kick.
- Don’t rush reducing the stock, this step builds depth of flavour.
- Garnish with extra lemon wedges for brightness at the table.
- Swap parsley for basil if you prefer an Italian twist.
- If reheating leftovers, do so gently on low heat to avoid overcooking salmon.
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