Description
This Creamy Skillet Salmon recipe delivers tender, perfectly seared salmon fillets nestled in a rich and flavorful creamy marinara sauce with fresh vegetables like zucchini, yellow squash, and baby spinach. Ready in just 35 minutes, this one-pan dish combines Mediterranean-inspired herbs and a touch of heavy cream for a comforting, healthy, and elegant meal perfect for weeknight dinners or entertaining guests.
Ingredients
For the Salmon
- 1 1/2 pounds salmon fillets
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
For the Sauce and Vegetables
- 2 shallots, finely sliced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon dried thyme
- 1 medium zucchini, chopped
- 1 medium yellow squash (summer squash), chopped
- 1/3 cup vegetable stock
- 1 1/2 cups marinara sauce
- 1/4 cup heavy cream
- 3 cups baby spinach
- 1/4 cup fresh basil, finely chopped
Instructions
- Prepare the Salmon: Pat the salmon fillets dry using paper towels. Season them evenly with 1/4 teaspoon sea salt and ground black pepper on all sides to enhance the flavor.
- Cook the Salmon: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the salmon skin-side down in the pan and cook undisturbed for 5 minutes to develop a crispy skin. Flip the salmon carefully and cook for an additional 2 minutes. Remove the salmon from the skillet and set aside on a plate while you prepare the sauce.
- Sauté Shallots and Herbs: Wipe the skillet clean with a paper towel to remove any residue, then add the remaining 1 tablespoon of olive oil and heat until shimmering. Add the finely sliced shallots and cook for 3 minutes until softened and fragrant. Stir in the dried oregano, garlic powder, 1/2 teaspoon sea salt, and dried thyme, cooking for 30 seconds to bloom the herbs’ flavors.
- Cook Vegetables: Add the chopped zucchini and yellow squash to the skillet. Cook for about 3 minutes, stirring occasionally, until the veggies start to soften.
- Add Liquids and Simmer: Pour in the vegetable stock, marinara sauce, and heavy cream. Stir thoroughly to combine all ingredients. Allow the sauce to cook and reduce for 5 to 6 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
- Wilt the Spinach: Add the fresh baby spinach to the skillet and cook for about 1 minute more, stirring gently until the spinach wilts but retains its vibrant green color.
- Combine and Serve: Return the salmon fillets to the skillet, nestling them into the creamy sauce so they are well coated. Sprinkle the finely chopped fresh basil over the top and serve the dish immediately while warm and flavorful.
Notes
- Ensure the salmon is patted dry before cooking to achieve a crispy skin.
- Use fresh basil for garnish to add brightness and freshness to the final dish.
- You can substitute heavy cream with half-and-half for a lighter sauce.
- The dish is best served immediately to enjoy the creamy texture and warm salmon.
- For a lower fat option, omit the heavy cream and increase the vegetable stock slightly.
- Use a non-stick or well-seasoned skillet for best results with the salmon skin.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
