Creamy Lemon Salmon with Spinach and Potatoes
- Large wide skillet with lid
- Chef's knife
INGREDIENTS
- 1.3 pounds/600 grams skinless salmon fillets
- 6 mini gold potatoes, halved
- 1 large white onion, sliced
- 2 tablespoons olive oil
- 3 garlic cloves, smashed
- 1 fresh red chili, thinly sliced
- 1 lemongrass stalk, smashed (optional)
- 1 cup cherry tomatoes
- 1 tablespoon sweet paprika
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 tablespoon curry powder
- 1/2 cup dry white wine
- 4 cups fresh spinach
- 1 cup heavy cream or coconut milk
- 2 tablespoons parsley, chopped
- Juice of 1 lemon
INSTRUCTIONS
- Heat the olive oil in a wide skillet over medium heat. Add the halved potatoes and sear, turning occasionally, until golden, about 8 to 10 minutes.
- Add the sliced onion and cook until softened and beginning to brown, 6 to 8 minutes.
- Stir in the cherry tomatoes, chili, garlic, lemongrass if using, white wine, paprika, salt, sugar, and curry powder. Cover the skillet and simmer gently over low heat for 20 minutes.
- Uncover, add the spinach, and nestle the salmon fillets into the mixture; cook, turning once, until the flesh is opaque and lightly browned, about 2 to 3 minutes per side (depending on thickness).
- Pour in the cream and simmer until the sauce thickens slightly, about 4 to 6 minutes. Taste and adjust seasoning.
- Finish with chopped parsley and a squeeze of lemon juice. Serve immediately.
FAQ
Can I prepare this creamy lemon salmon in advance?
This salmon dish can be prepared partially in advance, but for the best texture, it is best to cook the salmon right before serving. You can make the sauce base with potatoes, onions, cherry tomatoes, and seasonings a few hours ahead and store it in the refrigerator. When ready to serve, reheat the sauce gently, then add the spinach and sear the salmon fillets fresh to keep them moist and flaky. This way, the creamy lemon salmon maintains its rich flavor and does not overcook during reheating.
Can I use frozen salmon for this recipe?
Frozen salmon can be used for creamy lemon salmon if it is thawed properly before cooking. Place the fillets in the refrigerator overnight to thaw slowly, which helps maintain their texture. Avoid thawing in warm water, as this can make the fish mushy. Once thawed, pat the salmon dry with paper towels to remove excess moisture, which ensures proper searing in the skillet.
How can I thicken the sauce?
Allow it to simmer uncovered after adding the cream or coconut milk so the liquid reduces naturally. The starch from the potatoes in the pan also helps create a silky texture as it cooks. If the sauce still feels too thin, you can stir in a slurry made with 1 teaspoon cornstarch and 2 teaspoons cold water, then simmer for 1 to 2 minutes until it reaches the desired consistency. Avoid adding too much thickener, as the sauce should remain smooth and not overly heavy.
Can I make the creamy lemon salmon without wine?
Yes, by substituting it with vegetable broth, chicken broth, or even water with a squeeze of extra lemon juice. The wine usually adds acidity and depth, so replacing it with broth maintains savory flavor. If you want a brighter taste, a splash of apple cider vinegar or white wine vinegar can mimic the tang of wine. Just be sure not to use too much vinegar to avoid overpowering the creamy sauce.
What type of salmon is best for this creamy lemon salmon recipe?
It is best to use fresh, skinless fillets of Atlantic salmon or wild-caught varieties like sockeye or coho. Wild salmon tends to be leaner with a stronger flavor, while farmed salmon is milder and fattier, which can make the sauce richer. Always choose fillets that are firm, moist, and without a strong fishy smell. Skinless fillets work best for this recipe since they cook directly in the sauce and absorb the lemon and cream flavors evenly. Both fresh and properly thawed frozen salmon are suitable choices.
Can I use other vegetables in creamy lemon salmon?
Zucchini, bell peppers, asparagus, or broccoli florets work well because they hold up in the sauce without becoming too soft. Root vegetables like carrots or parsnips can also be added, but they should be sliced thinly or partially cooked before going into the skillet, as they take longer to soften.
How do I prevent the salmon from overcooking?
Add the salmon fillets toward the end of cooking and monitor them closely. Salmon is done when the flesh is opaque and flakes easily with a fork, usually 2 to 3 minutes per side depending on thickness. Keeping the skillet at medium-low heat helps maintain tenderness without drying out the fish. Another tip is to remove the salmon from the pan just before it is fully cooked and let it finish gently in the hot sauce.
