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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.

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

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

Find it online: https://thefamilycooking.com/creamy-spinach-poblano-salmon/