Grilled Salmon Fillet with Creamy Spinach

Grilled Salmon fillet with Creamy Spinach – Looking for a tasty new way to serve salmon? This easy grilled salmon fillet recipe is made with a pan-seared salmon fillet served on a wholesome, creamy bed of spinach and feels like a restaurant-quality dinner! Keto-friendly, low-carb, and gluten-free, you can make this salmon recipe in less than 30mn from start to finish. Enjoy!

Photo credit: © Eatwell101.com

Ingredients list for the Grilled salmon Fillets with Creamy Spinach recipe

• 10 oz  (2 slices ) of salmon fillets
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1/2 cup red bell pepper, chopped
• 2 cloves garlic, minced
• 8 oz fresh baby spinach
• 2 oz cream cheese
• 1/4 cup whipping cream
• 2 tablespoons grated Parmesan
• 1/2 teaspoon kosher salt and fresh cracked black pepper
• Fresh chopped parsley and lemon slices, for serving

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Directions

1. To make the grilled salmon fillets with creamy spinach: Heat a skillet on medium-high heat, and melt 1/2 tablespoon of olive oil and 1/2 tablespoon of butter. Quickly season salmon fillets on both sides with salt and pepper and place them on the hot pan.

2. Cook for 6 minutes on the first side and flip the salmon over and cook the other side for an additional 5 minutes, until the salmon is cooked through and golden crisp on the edges. Set salmon aside and keep it warm.

3. In the same large skillet, over medium heat, add the remaining butter and oil, red bell pepper, and garlic and cook for about 4 minutes.

4. Add baby spinach and season with a pinch of salt and pepper. Mix until the spinach wilts down.

5. Add cream cheese, cream, and parmesan cheese. Mix well until the cream cheese is melted and you get a creamed spinach-like texture.

6. Divide the spinach mixture on the bottom of each plate and top with a piece of salmon. Serve the grilled salmon with spinach with a dash of lemon juice and chopped parsley. Enjoy!

Photo credit: © Eatwell101.com

Tips for the Grilled Salmon Fillet with Creamy Spinach recipe

• If you buy salmon with skin on, sear the skinless side first, then flip to the skin side and finish cooking. For a thinner piece of salmon, adjust the cooking time so you don’t over-cook it.
• Bring the salmon fillets to room temperature before cooking. They will cook more evenly and won’t stick to the pan.
• Frozen salmon fillets are great to keep on hand in the freezer. You can thaw them overnight in the fridge.

Can we use another type of fish instead of salmon?

Yes, any firm, white boneless fillet would be great. You can use cod, halibut, flounder, or sea bass – they all make a great option.

How and how long to keep the grilled salmon and spinach leftovers?

You can keep the salmon leftovers for up to 2 days in an airtight container or freeze them for up to 3 months. Reheat in the microwave for about 3 minutes.

More salmon recipes you might like

• Creamy Garlic Tuscan Salmon With Spinach and Sun-Dried Tomatoes
• Baked Salmon in Foil with Asparagus and Garlic Lemon Butter Sauce
• Tuscan Garlic Salmon Skillet with Spinach and Tomato
• Honey Garlic Baked Salmon in Foil

Photo credit: © Eatwell101.com