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Healthy Tuscan Salmon With Spinach - Creamy, Bright, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon: 4 salmon fillets (about 6 ounces each), skin-on or skinless
  • Spinach: 5–6 cups fresh baby spinach (or 10 ounces frozen, thawed and squeezed dry)
  • Sun-Dried Tomatoes: 1/2 cup, preferably packed in olive oil, drained and sliced
  • Onion or Shallot: 1 small onion or 2 shallots, finely chopped
  • Garlic: 3–4 cloves, minced
  • Olive Oil: Extra-virgin for searing and sautéing
  • Chicken or Vegetable Broth: 1/2 cup, low sodium
  • Light Cream Option: 1/3–1/2 cup half-and-half or light coconut milk; for extra lightness, use 1/4 cup cream plus 1/4 cup milk
  • Greek Yogurt (optional): 1/4–1/3 cup, for extra protein and tang
  • Parmesan (optional): 2–3 tablespoons freshly grated, for depth
  • Lemon: 1 lemon for zest and juice
  • Seasonings: Kosher salt, black pepper, red pepper flakes, Italian seasoning (or dried basil and oregano)
  • Fresh Herbs (optional): Basil or parsley for finishing

Method
 

  1. Pat and season the salmon: Pat the fillets dry. Season both sides with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon Italian seasoning. Zest the lemon and reserve the zest for later.
  2. Sear the salmon: Heat 1–2 tablespoons olive oil in a large skillet over medium-high. Place salmon skin-side up and sear 3–4 minutes until golden. Flip and cook 2–4 minutes more, depending on thickness. Transfer to a plate; tent loosely with foil.
  3. Sauté aromatics: Lower heat to medium. Add a drizzle of oil if needed. Cook onion or shallot 2–3 minutes until softened. Add garlic and sun-dried tomatoes; cook 30–60 seconds until fragrant.
  4. Build the sauce: Stir in 1/2 cup broth and scrape up browned bits. Reduce heat to medium-low. Add 1/3–1/2 cup half-and-half (or light coconut milk). Simmer gently 2 minutes to thicken slightly. Avoid a hard boil to prevent curdling.
  5. Add spinach: Stir in spinach by the handful until wilted, 1–2 minutes. If using frozen spinach, make sure it’s well squeezed and warmed through.
  6. Finish the flavor: Stir in lemon zest and 1–2 teaspoons lemon juice. Add a pinch of red pepper flakes and 2–3 tablespoons grated Parmesan if using. Taste and season with more salt and pepper as needed.
  7. Optional Greek yogurt boost: If using, whisk 1/4 cup Greek yogurt with a few tablespoons of the warm sauce in a small bowl, then stir back into the skillet off heat. This keeps it silky and prevents splitting.
  8. Nestle the salmon back: Return the salmon to the pan, spoon sauce over the top, and warm 1–2 minutes on low. Sprinkle with chopped basil or parsley.
  9. Serve: Plate salmon with a generous spoonful of spinach-tomato sauce. Add extra lemon on the side. Pair with quinoa, whole-wheat pasta, or roasted vegetables.