Creamy Zucchini & Spinach Salmon

Posted by Sena Wheeler on

Creamy Zucchini & Spinach Salmon

Creamy Zucchini & Spinach Salmon

This skillet is filled with lots of zucchini and spinach and coated in a creamy sauce that is extra delicious. The salmon is simply pan seared and topped with basil and red pepper flakes to bring a little herby and a little spicy flavor to the dish. And the bonus? It’s all in one big, easy skillet.


  • 4 salmon filets

  • salt and pepper

  • 3 tablespoons olive oil

  • 4 tablespoons butter

  • 2 zucchinis; sliced

  • 1 shallot; sliced

  • 5 ounces baby spinach

  • 1 tablespoon fresh thyme

  • red pepper flakes

  • 1 cup heavy cream

  • juice of 1 lemon

  • fresh basil for serving


  1. Season the salmon with salt and pepper. Heat the olive oil in a large skillet. Add the salmon skin side up. Cook for 3 - 4 minutes until browned. Flip over and remove to a plate.

  2. To the same skillet, add the butter, zucchini, and shallot. Cook for about 3 minutes. Add the spinach, thyme, and red pepper flakes. Cook until spinach is wilted. Stir in the cream and lemon juice. Simmer until thickened. Season with salt and pepper.

  3. Add the salmon back to the skillet. Transfer to a 400 degree oven for 10 - 15 minutes or until cooked through. Serve topped with basil leaves.



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