Creamy Spinach Poblano Salmon

Why You’ll Love This Recipe

This salmon recipe is elegant enough for entertaining but easy enough for a weeknight dinner. The combination of smoky poblano peppers and creamy spinach creates a sauce that’s both comforting and packed with flavor. You’ll love how the crispy, pan-seared salmon contrasts with the velvety sauce, and how well this dish pairs with rice, mashed potatoes, or even pasta. It’s also naturally gluten-free and can be adapted to fit low-carb diets.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets (skin-on or skinless)
• Poblano peppers
• Fresh spinach
• Garlic
• Onion
• Heavy cream or half-and-half
• Olive oil or butter
• Salt
• Black pepper
• Optional: Parmesan cheese, red pepper flakes, lime juice

Directions

1. Roast the poblano peppers directly over a flame or under the broiler until the skins are charred. Place in a bowl and cover to steam for 10 minutes. Peel and dice.
2. Season the salmon fillets with salt and pepper.
3. In a large skillet, heat olive oil over medium-high heat. Sear salmon fillets skin-side down first, cooking for about 4–5 minutes per side until golden and just cooked through. Remove and set aside.
4. In the same skillet, add a bit more oil and sauté chopped onion and garlic until fragrant and soft.
5. Add the diced poblano peppers and fresh spinach. Cook until spinach is wilted.
6. Pour in the heavy cream and stir to combine. Simmer for a few minutes to thicken slightly.
7. Optional: Stir in a handful of Parmesan cheese for added richness.
8. Return the salmon fillets to the skillet, spooning sauce over the top. Simmer gently for 2–3 minutes.
9. Serve hot with rice, mashed potatoes, or steamed vegetables.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• Use coconut milk instead of cream for a dairy-free version with a subtle sweetness.
• Add mushrooms or corn for more texture and depth.
• Swap spinach for kale or Swiss chard.
• Spice it up with a chopped jalapeño or red pepper flakes.
• Squeeze in fresh lime juice at the end for brightness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, gently warm in a skillet over medium-low heat, adding a splash of cream or water to loosen the sauce.
Microwave reheating is also possible, but do so in short bursts to avoid overcooking the salmon.
Freezing is not recommended, as the cream sauce may separate.

FAQs

Can I use frozen salmon fillets?

Yes, just make sure they are fully thawed and patted dry before searing.

How spicy is this dish?

Poblanos are generally mild, but you can add more heat with jalapeños or red pepper flakes if desired.

What can I use instead of heavy cream?

Half-and-half, evaporated milk, or coconut milk can be used as lighter or dairy-free alternatives.

Do I need to peel the poblano peppers?

Yes, peeling them after roasting improves the texture and flavor of the sauce.

Can I bake the salmon instead?

Absolutely. Bake at 400°F (200°C) for about 12–15 minutes, then add to the sauce.

What sides go well with this dish?

Rice, mashed potatoes, roasted veggies, or pasta pair wonderfully with the creamy sauce.

Can I make the sauce ahead of time?

Yes, you can make the sauce up to 2 days ahead and store it in the fridge. Reheat before adding the salmon.

How do I know when salmon is done?

It should flake easily with a fork and have an internal temperature of 145°F (63°C).

Can I use canned or frozen spinach?

Yes, just make sure it’s well-drained before adding to the sauce.

How do I make the sauce thicker?

Simmer the sauce a few extra minutes or stir in a bit of grated cheese or a cornstarch slurry if needed.

Conclusion

Creamy spinach poblano salmon is a luxurious yet easy-to-make dish that brings together fresh, bold ingredients in one skillet. With perfectly seared salmon and a flavorful green sauce, it’s a dinner that feels gourmet but is simple enough for any night of the week. Once you try it, this flavorful combination is sure to become a regular favorite in your kitchen.

Creamy Spinach Poblano Salmon

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Creamy spinach poblano salmon features pan-seared salmon fillets smothered in a rich, mildly spicy sauce made with roasted poblano peppers and wilted spinach. It’s a comforting, flavorful dish perfect for weeknights or entertaining.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Pan-Searing
• Cuisine: Mexican-Inspired
• Diet: Gluten Free

Ingredients

1. 4 salmon fillets (skin-on or skinless)
2. 2 poblano peppers
3. 3 cups fresh spinach
4. 3 cloves garlic, minced
5. 1/2 medium onion, finely chopped
6. 1 cup heavy cream or half-and-half
7. 2 tablespoons olive oil or butter
8. 1/2 teaspoon salt
9. 1/4 teaspoon black pepper
10. Optional: 1/4 cup grated Parmesan cheese
11. Optional: 1/4 teaspoon red pepper flakes
12. Optional: 1 tablespoon lime juice

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Instructions

Roast poblano peppers over a flame or under a broiler until skins are charred. Place in a bowl, cover, and steam for 10 minutes. Peel and dice.

1. Season salmon fillets with salt and pepper.
2. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Sear salmon skin-side down for 4–5 minutes per side until cooked through. Remove and set aside.
3. Add remaining oil to the same skillet. Sauté onion and garlic until softened.
4. Add diced poblanos and spinach. Cook until spinach wilts.
5. Pour in heavy cream, stirring to combine. Simmer 3–4 minutes to slightly thicken.
6. Optional: Stir in Parmesan cheese and red pepper flakes for extra richness and heat.
7. Return salmon to the skillet. Spoon sauce over the fillets and simmer 2–3 minutes to warm through.
8. Drizzle with lime juice before serving if desired.
9. Serve hot with rice, mashed potatoes, or pasta.

Notes

1. Use coconut milk for a dairy-free version.
2. Make the sauce ahead of time and reheat before serving.
3. Peeling roasted poblanos improves sauce texture.
4. Don’t overcrowd the skillet when searing salmon for a crispy crust.

Nutrition

• Serving Size: 1 salmon fillet with sauce
• Calories: 420
• Sugar: 2g
• Sodium: 380mg
• Fat: 30g
• Saturated Fat: 12g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 2g
• Protein: 32g
• Cholesterol: 95mg