Weeknight • Seafood
Creamy Lemon Dill Salmon with Spinach
Flaky salmon fillets coated in a bright, creamy lemon-dill sauce with tender spinach, perfect for a quick and elegant weeknight dinner.
- Prep
- 10 min
- Cook
- 20 min
- Servings
- 2
- Level
- Weeknight
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Elevate your weeknight salmon with this luscious Creamy Lemon Dill Salmon with Spinach recipe! It’s incredibly simple to make, yet tastes like something you'd order at a fancy restaurant. The salmon is perfectly cooked, nestled in a silky, bright sauce, and complemented by fresh spinach. Prepare for a new family favorite!
Ingredients
Yield: 2 servings
Main
- 2 (6 oz) salmon fillets, skin on or off
- 1 tbsp olive oil
- Salt and freshly ground black pepper to taste
- 1 tbsp butter
- 1 small shallot, finely minced (or 1/4 small onion)
- 2 cloves garlic, minced
- 1/2 cup chicken broth or vegetable broth
- 1/4 cup heavy cream
- Juice of 1/2 lemon (about 1.5 tbsp)
- 2 tbsp fresh dill, chopped, plus more for garnish
- 4 cups fresh spinach
- Lemon wedges, for serving
Preparation
Step 1
Pat salmon fillets dry with paper towels and season generously with salt and pepper on both sides.
Step 2
Heat olive oil in a large skillet over medium-high heat. Once hot, add salmon fillets, skin-side down if applicable. Cook for 4-5 minutes until skin is crispy (if skin-on) and salmon is lightly browned. Flip and cook for another 3-5 minutes, or until salmon is cooked through to your desired doneness and flakes easily with a fork. Remove salmon from the skillet and set aside on a plate.
Step 3
Reduce heat to medium. Add butter to the same skillet. Once melted, add minced shallot and cook for 2-3 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
Step 4
Pour in chicken broth and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes until slightly reduced.
Step 5
Stir in heavy cream, lemon juice, and fresh dill. Bring back to a gentle simmer and cook for 1-2 minutes, until the sauce slightly thickens. Taste and adjust seasoning with salt and pepper as needed.
Step 6
Add fresh spinach to the skillet and cook, stirring, until wilted, about 1-2 minutes. Return salmon fillets to the skillet, nestling them into the sauce and spinach.
Step 7
Serve immediately, garnished with extra fresh dill and lemon wedges.
Tips
- To ensure crispy skin, make sure your salmon is very dry before adding it to a hot pan.
- If you prefer a lighter sauce, you can use half-and-half instead of heavy cream, though it may not be as thick.
- Serve with a side of rice or quinoa to soak up all that delicious sauce, or alongside roasted asparagus.
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