Wild salmon's omega-3 oils naturally emulsify into cream at 140°F, creating restaurant-quality sauce without any dairy.
Creamy Salmon Recipe
Dive into a delightful dinner with our luscious creamy salmon dish! Tender salmon fillets are enveloped in a rich, velvety sauce, bursting with vibrant veggies like spinach and cherry tomatoes. It's a quick and wholesome meal that’s sure to impress your taste buds and brighten your weeknight dining!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- Cherry tomatoes (7.06 oz)
- Garlic
- Splash of lemon juiceoptional
- Red onion
- Spinach (3.53 oz)
🥩Meat & Seafood(1)
- Salmon fillets
🥛Dairy & Eggs(1)
- Single cream (6.76 fl oz)
🧂Spices & Seasonings(1)
- Salt & pepper
🍯Sauces & Condiments(1)
- Harissa paste (15 ml)
👨🍳 Instructions
- 1
Fry the salmon until cooked to your desired finish.
- 2
Remove the salmon when cooked.
- 3
Cook the red onion & garlic for 1/2 minutes.
- 4
Add tomatoes & cook for a further 2/3 minutes.
- 5
Reduce heat & add single cream & harissa paste.
- 6
Season with salt, pepper, mixed seasoning & all purpose seasoning.
- 7
Add spinach to the mix & let it simmer until cooked.
- 8
Add the salmon back in & let it simmer on reduced heat.
💡 Pro Tips
- ✓Cook salmon to an internal temperature of 145°F (63°C) for food safety, but pull it at 135°F (57°C) as carryover heat will finish cooking while maintaining flaky texture.technique135°F internal temp
- ✓Add cream off heat or at lowest simmer (160-180°F) because proteins in cream will curdle and separate above 185°F, especially when combined with acidic tomatoes.technique160-180°F max temp
- ✓Sear salmon skin-side up first for 3-4 minutes without moving to develop proper Maillard browning, as premature flipping prevents crust formation and causes sticking.timing3-4 minutes undisturbed
- ✓Add spinach in the final 30-45 seconds of simmering because it wilts rapidly and overcooking breaks down cell walls, releasing excess water that thins your cream sauce.timing30-45 seconds
- ✓Cook tomatoes for 2-3 minutes to break down pectin and reduce water content by 15-20%, concentrating flavors and preventing a watery cream sauce.technique15-20% water reduction
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Wild salmon's omega-3 oils naturally emulsify into cream at 140°F, creating restaurant-quality sauce without any dairy.
Creamy Salmon Recipe
Dive into a delightful dinner with our luscious creamy salmon dish! Tender salmon fillets are enveloped in a rich, velvety sauce, bursting with vibrant veggies like spinach and cherry tomatoes. It's a quick and wholesome meal that’s sure to impress your taste buds and brighten your weeknight dining!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- Cherry tomatoes (7.06 oz)
- Garlic
- Splash of lemon juiceoptional
- Red onion
- Spinach (3.53 oz)
🥩Meat & Seafood(1)
- Salmon fillets
🥛Dairy & Eggs(1)
- Single cream (6.76 fl oz)
🧂Spices & Seasonings(1)
- Salt & pepper
🍯Sauces & Condiments(1)
- Harissa paste (15 ml)
👨🍳 Instructions
- 1
Fry the salmon until cooked to your desired finish.
- 2
Remove the salmon when cooked.
- 3
Cook the red onion & garlic for 1/2 minutes.
- 4
Add tomatoes & cook for a further 2/3 minutes.
- 5
Reduce heat & add single cream & harissa paste.
- 6
Season with salt, pepper, mixed seasoning & all purpose seasoning.
- 7
Add spinach to the mix & let it simmer until cooked.
- 8
Add the salmon back in & let it simmer on reduced heat.
💡 Pro Tips
- ✓Cook salmon to an internal temperature of 145°F (63°C) for food safety, but pull it at 135°F (57°C) as carryover heat will finish cooking while maintaining flaky texture.technique135°F internal temp
- ✓Add cream off heat or at lowest simmer (160-180°F) because proteins in cream will curdle and separate above 185°F, especially when combined with acidic tomatoes.technique160-180°F max temp
- ✓Sear salmon skin-side up first for 3-4 minutes without moving to develop proper Maillard browning, as premature flipping prevents crust formation and causes sticking.timing3-4 minutes undisturbed
- ✓Add spinach in the final 30-45 seconds of simmering because it wilts rapidly and overcooking breaks down cell walls, releasing excess water that thins your cream sauce.timing30-45 seconds
- ✓Cook tomatoes for 2-3 minutes to break down pectin and reduce water content by 15-20%, concentrating flavors and preventing a watery cream sauce.technique15-20% water reduction