Description
This Creamy Skillet Salmon recipe combines perfectly seared salmon fillets with a rich, creamy marinara sauce infused with fresh vegetables and herbs. Quick and simple, it's a flavorful one-pan dish that delivers tender salmon and a velvety sauce loaded with zucchini, yellow squash, and spinach, making it an ideal weeknight dinner for 4 servings.
Ingredients
Salmon
- 1 1/2 pounds salmon fillets
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil, divided
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
- Season the Salmon: Pat the salmon fillets dry with paper towels to remove excess moisture. Sprinkle 1/4 teaspoon sea salt and 1/4 teaspoon ground black pepper evenly over both sides of the salmon to enhance flavor.
- Sear the Salmon: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the salmon skin side down and cook undisturbed for 5 minutes to achieve a crisp skin. Flip the salmon and cook for an additional 2 minutes until the fillets are nearly cooked through. Remove salmon from the pan and set aside.
- Sauté Shallots and Spices: Wipe out the skillet with paper towels to remove any burnt bits. Add the remaining tablespoon of olive oil and heat. Add the finely sliced shallots and cook for 3 minutes until softened. Stir in the dried oregano, garlic powder, 1/2 teaspoon sea salt, and dried thyme, cooking for 30 seconds to release their aromas.
- Cook the Vegetables: Add the chopped zucchini and yellow squash to the skillet. Cook for 3 minutes, stirring occasionally so the vegetables soften slightly without losing their texture.
- Add Liquids and Simmer Sauce: Pour in the vegetable stock, marinara sauce, and heavy cream. Stir thoroughly to combine. Let the sauce simmer for 5 to 6 minutes, stirring occasionally until it thickens and reduces slightly, concentrating the flavors.
- Wilt the Spinach: Add the baby spinach to the skillet and cook for about 1 minute or until wilted, mixing gently into the sauce.
- Combine and Serve: Return the salmon fillets to the skillet, nestling them into the creamy sauce to coat evenly. Sprinkle the fresh chopped basil over the top. Serve the dish immediately while warm and enjoy the creamy, herbaceous salmon and vegetable medley.
Notes
- For a dairy-free version, substitute heavy cream with full-fat coconut milk or a cashew cream.
- Ensure the salmon is patted dry before cooking to achieve a crispy skin.
- Vegetables can be switched out based on preference; bell peppers or mushrooms are good alternatives.
- Use fresh herbs if available for a brighter flavor.
- This dish pairs well with cooked rice, quinoa, or crusty bread to soak up the sauce.
