This Marry Me salmon recipe is savory, creamy, and made with just a touch of heat. It cooks in a single skillet in less than 20 minutes for an easy, restaurant-worthy recipe perfect for everything from date nights to weeknight dinners.
The Best Marry Me Salmon
You’ve probably heard of Marry Me Chicken, but have you heard of Marry Me Salmon? It’s a fun spin on the classic dish and is even easier to make thanks to the quick cooking time of the fish!
It features all the creamy texture and savory flavor of the traditional recipe. However, my salmon with spinach recipe is completely gluten free and dairy free, too.
I love to serve it with pasta or rice with a side of veggies and even the pickiest eaters don’t complain!
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Tuscan Salmon Ingredients and Notes
For the Marry Me salmon
- Salmon - This salmon with spinach can be made with fresh or frozen salmon. Wild-caught is best.
- Seasonings - Paprika, sea salt, and black pepper create a savory flavor with just a touch of heat.
- Oil - This cooks the salmon and sautés the aromatics. I prefer the strong flavor of olive oil, but coconut oil or avocado oil works well, too.
For the sauce
- Aromatics - Shallots and garlic create a pungent, tangy flavor for the base of the cream sauce.
- Tomato paste - This is different than tomato sauce. Tomato paste comes in a very small can (6 oz) at the grocery store. It has a very thick consistency as it's made by cooking tomatoes for so long that the water cooks out and is used to help thicken the sauce and enhance the tomato flavor.
- Sun-dried tomatoes - These are ripe tomatoes that dry in the sun. They’re tart, tangy, and slightly sweet.
- Spinach - This adds a pop of color and extra nutrients. Use regular spinach or baby spinach and chop it into pieces.
- Broth - Any broth will work for this recipe. I prefer to use chicken or vegetable broth.
- Coconut milk - Use canned coconut milk, not liquid milk substitute varieties.
- Seasonings - Italian seasonings, red pepper flakes, sea salt, and black pepper create a savory, Tuscan-inspired flavor with just a touch of heat.
How to Make Salmon in Cream Sauce
This is an overview with step-by-step photos. Full ingredients & instructions for this Marry Me salmon recipe are in the recipe card below.
Step 1: Season the salmon. Pat the salmon dry with a paper towel. Then, season both sides with paprika, sea salt, and black pepper.
Step 2: Cook the salmon. Heat the oil in a deep skillet over medium heat. Once it begins to shimmer, place the salmon in the skillet skin side down. Allow it to cook for 2-3 minutes or until it’s opaque about ¾ of the way up.
Then, flip the salmon over, and allow it to cook for another minute. Transfer the salmon to a plate, and set it aside.
Step 3: Deglaze the skillet. Pour the water into the skillet, and allow it to simmer until it’s reduced by half. Then, use a spatula to scrape up the bits and pieces from the bottom of the skillet.
Step 4: Sauté. Add the olive oil to the skillet along with the shall and garlic. Sauté until fragrantt.
Step 5: Add the vegetables. Mix the tomato paste into the onions, and cook until it turns dark red. Then, add the sun-dried tomatoes to the skillet along with the loosely chopped spinach and broth. Stir until the spinach is wilted and soft.
Step 6: Simmer the sauce. Add the coconut milk to the skillet, and sprinkle the seasonings on top. Simmer, stirring frequently until the cream sauce reaches your desired consistency.
Step 7: Combine the ingredients. Reduce the heat to medium-low, and nestle the salmon filets into the sauce. Spoon some of the sauce over the salmon, and allow the filets to warm.
Step 8: Serve. Enjoy your Marry Me salmon warm with extra cream sauce spooned on top.
How to Store Marry Me Salmon
Store the salmon and the sauce in separate airtight containers in the fridge. When ready to enjoy, heat up the salmon with the sauce on top in the microwave in 10-second intervals until warm, and enjoy.
Serving Suggestions
I love to serve this salmon in cream sauce over a bed of rice, pasta, cauliflower rice, or even spaghetti squash. It works fabulously to soak up all the sauce!
Then, I add a side of roasted veggies, a grilled vegetable salad, or honey glazed carrots and parsnips.
Frequently Asked Questions
I don’t recommend freezing this recipe. The creamy sauce won’t thaw well.
No, sun-dried tomatoes have a lot less moisture than fresh tomatoes and provide a completely different flavor profile.
Yes, feel free to use any other fish such as cod or tilapia. Or, opt for chicken instead. Adjust the cooking time as needed.
For more salmon recipes, check out my:
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Recipe
Salmon with Spinach
Equipment
- 1 Large Skillet
Ingredients
For the salmon
- 1 lb salmon - cut into strips
- ½ teaspoon paprika
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- 1 tablespoon olive oil
For the sauce
- ¼ cup water
- 2 tablespoon olive oil
- 1 shallot - diced
- 2 garlic - minced
- 1 tablespoon tomato paste
- 4 oz sun dried tomatoes - about ¼ cup
- 1 cup spinach - loosely chopped with stems removed
- ½ cup broth
- 1 cup coconut milk
- 1 teaspoon Italian seasonings
- ½ teaspoon red pepper flakes - optional, for heat
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
Instructions
- Pat the salmon dry with a paper towel and then season well with paprika, sea salt, and black pepper.1 lb salmon, ½ teaspoon paprika, ¼ teaspoon sea salt, ⅛ teaspoon black pepper
- Heat the olive oil in a deep skillet over medium heat. Once it begins to simmer, place the salmon in the skillet, skin side down. Allow it to cook for 2 - 3 minutes until it’s opaque pink about ¾ of the way up then flip over and allow it to cook for another 1 minute. Transfer the salmon to a separate plate and set aside.1 tablespoon olive oil
- Deglaze the skillet with the water and allow it to sizzle until it’s reduced by half. Use a spatula to scrape up the bits and pieces from the bottom of the skillet.¼ cup water
- Add the olive oil to the skillet along with the shallot and garlic and saute until fragrant.2 tablespoon olive oil, 1 shallot, 2 garlic
- Mix the tomato paste into the onions and garlic and cook until it turns a dark red color.1 tablespoon tomato paste
- Add the sundried tomatoes to the skillet along with the loosely chopped spinach and broth. Stir well until the spinach is wilted and soft.4 oz sun dried tomatoes, 1 cup spinach, ½ cup broth
- Add the coconut milk to the skillet and sprinkle the italian seasonings, red pepper flakes (if using), sea salt, and black pepper. Allow the sauce to simmer, while stirring, until it reaches your desired thickness.1 cup coconut milk, 1 teaspoon Italian seasonings, ½ teaspoon red pepper flakes, ¼ teaspoon sea salt, ⅛ teaspoon black pepper
- Reduce the heat to medium-low and nestle the salmon filets into the sauce. Spoon some of the sauce over top of the salmon and let the salmon warm up for 1 - 2 minutes.
- Serve the salmon with extra sauce on top along with pasta, rice, veggies, etc.
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