If you’re craving something that feels both elegant and comforting, this Creamy Skillet Salmon with Zucchini, Summer Squash, and Spinach Recipe is an absolute winner. It brings together tender, perfectly seared salmon in a luscious, creamy tomato sauce brimming with fresh summer vegetables and vibrant herbs. Every bite is a warm embrace of flavors and textures that come together so effortlessly, making it a favorite for weeknight dinners or leisurely weekend meals. The blend of zucchini, summer squash, and spinach not only adds a rainbow of colors but also a delightful freshness that balances the richness of the sauce beautifully.
Ingredients You’ll Need
Simple ingredients that pack a punch are the heart of this recipe. Each element is carefully chosen to build layers of flavor and texture—from the silky salmon fillets to the fresh veggies and creamy sauce that clings just right.
- Salmon fillets (1 1/2 pounds): Use fresh or thawed fillets for a juicy, tender base.
- Sea salt (1/4 teaspoon + 1/2 teaspoon): Enhances natural flavors without overpowering.
- Ground black pepper (1/4 teaspoon): Adds a subtle heat to balance the creaminess.
- Olive oil (2 tablespoons): Provides a fragrant, healthy fat for searing and sautéing.
- Shallots (2, finely sliced): Bring a mildly sweet depth that lifts the sauce.
- Dried oregano (1/2 teaspoon): Adds an herbal warmth that’s perfect for seafood.
- Garlic powder (1/2 teaspoon): Delivers gentle garlicky notes without any harshness.
- Dried thyme (1/4 teaspoon): A subtle earthiness that complements the veggies.
- Medium zucchini (1, chopped): Brings tender crunch and mild sweetness.
- Medium yellow squash (1, chopped): Also called summer squash, adds vibrant color and soft texture.
- Vegetable stock (1/3 cup): Adds moisture and depth while cooking down the veggies.
- Marinara sauce (1 1/2 cups): A rich tomato base that combines beautifully with cream.
- Heavy cream (1/4 cup): Creates that irresistible, silky sauce we all crave.
- Baby spinach (3 cups): Injects fresh green goodness and wilts perfectly into the sauce.
- Fresh basil (1/4 cup, finely chopped): Provides a fragrant, bright finish to the dish.
How to Make Creamy Skillet Salmon with Zucchini, Summer Squash, and Spinach Recipe
Step 1: Prep and Season the Salmon
Start by patting your salmon fillets dry with paper towels—that helps the skin crisp up nicely. Season both sides with 1/4 teaspoon of sea salt and black pepper, which will elevate the delicate flavor of the fish without masking its natural richness.
Step 2: Sear the Salmon
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the salmon in the pan skin side down and allow it to cook for 5 minutes so it gets a beautiful golden crust. Flip it over and cook for another 2 minutes, just long enough to seal in those juices. Once cooked, remove the salmon from the pan and set it aside to rest.
Step 3: Build the Flavor Base
Wipe out the skillet to get rid of any burnt bits and add the remaining tablespoon of olive oil. Toss in the finely sliced shallots and sauté for about 3 minutes until they become soft and fragrant. Sprinkle in the oregano, garlic powder, salt, and thyme, letting those herbs awaken in the warm oil for about 30 seconds. This step is where the flavor starts getting seriously layered and delicious.
Step 4: Cook the Summer Vegetables
Add your chopped zucchini and yellow summer squash to the skillet. Stir occasionally and cook for around 3 minutes until the vegetables begin to soften but still hold a bit of their crispness. This texture contrast is key to making the sauce lively and fresh.
Step 5: Create the Creamy Sauce
Pour in the vegetable stock, marinara sauce, and heavy cream. Stir everything together and let the sauce cook for 5 to 6 minutes, allowing it to gently thicken and reduce. Be sure to stir occasionally so the cream melds seamlessly with the tangy tomato base, creating that luscious silky finish the dish is loved for.
Step 6: Wilt the Spinach
Now it’s time to add the baby spinach. Toss it into the creamy sauce and cook for another minute or so until it wilts softly and blends perfectly into the medley of flavors. The spinach adds not only a pop of color but also a subtle earthy note that balances the richness.
Step 7: Bring It All Together
Gently nestle the seared salmon back into the skillet, spooning the creamy vegetable sauce over the top to coat each fillet generously. Finish by sprinkling the chopped fresh basil on top for a fragrant, fresh burst right before serving. The aroma alone will have you eager to dive in.
How to Serve Creamy Skillet Salmon with Zucchini, Summer Squash, and Spinach Recipe
Garnishes
For a little extra pizzazz, sprinkle some freshly grated Parmesan or a handful of toasted pine nuts on top. A lemon wedge on the side brightens the rich creaminess with a citrusy zing, balancing each bite beautifully.
Side Dishes
This dish pairs beautifully with simple sides that let the salmon shine. Think fluffy couscous, garlic mashed potatoes, or even a warm crusty baguette to soak up every drop of the creamy sauce. Steamed jasmine rice is also a fantastic match, adding fragrance and helping to make the meal satisfying.
Creative Ways to Present
Serve this dish family-style right from the skillet for a rustic, communal vibe. Alternatively, plate each salmon fillet over a bed of the creamy veggie sauce, drizzle with olive oil, and garnish with a basil leaf for an elegant dinner presentation that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salmon and vegetables keep their flavor well, but the sauce may thicken, so give it a gentle stir before reheating.
Freezing
While this dish is best enjoyed fresh, you can freeze leftovers if needed. Place them in a freezer-safe container and consume within 1 month. Keep in mind that the texture of the cooked salmon may slightly change after freezing.
Reheating
Reheat gently in a skillet over low heat to prevent the cream sauce from breaking and to keep the salmon moist. Alternatively, a quick zap in the microwave on medium power works, but be sure to monitor so it doesn’t dry out.
FAQs
Can I use frozen salmon for this recipe?
Absolutely! Just make sure to thaw the salmon completely and pat it dry before searing to achieve a nice crust and avoid excess moisture in the skillet.
Is it possible to substitute heavy cream for a lighter option?
You can swap heavy cream for half-and-half or coconut milk to lighten the dish, but keep in mind the sauce won’t be quite as rich or thick.
Can I add other vegetables to this Creamy Skillet Salmon with Zucchini, Summer Squash, and Spinach Recipe?
Definitely! Feel free to toss in bell peppers, cherry tomatoes, or mushrooms to tailor the dish to your favorite veggies or what’s in season.
How do I know when the salmon is perfectly cooked?
Look for an opaque color that flakes easily with a fork but still feels moist. The center should be just cooked through for the best texture and flavor.
Can I make this dish dairy-free?
Yes! Simply omit the heavy cream or replace it with full-fat coconut milk or a dairy-free creamer to maintain that creamy texture without dairy.
Final Thoughts
I cannot recommend this Creamy Skillet Salmon with Zucchini, Summer Squash, and Spinach Recipe enough. It’s the kind of dish that feels special but is incredibly easy to whip up any day of the week. The harmony of flavors, fresh veggies, and creamy sauce come together in such a satisfying way, you’ll find yourself making it again and again. So gather your ingredients and get ready to share a meal that’s both healthy and utterly delicious.
Print
Creamy Skillet Salmon with Zucchini, Summer Squash, and Spinach Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Creamy Skillet Salmon recipe features tender salmon fillets cooked to perfection in a rich, creamy marinara sauce infused with fresh vegetables and herbs. The dish combines the flavors of zucchini, yellow squash, shallots, and spinach in a luscious sauce made with vegetable stock and heavy cream, topped with fresh basil for an elegant and satisfying meal perfect for a quick weeknight dinner.
Ingredients
Salmon
- 1 1/2 pounds salmon fillets
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil (divided)
Vegetables & Herbs
- 2 shallots, finely sliced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon dried thyme
- 1 medium zucchini, chopped
- 1 medium yellow squash (summer squash), chopped
- 3 cups baby spinach
- 1/4 cup fresh basil, finely chopped
Sauce
- 1/3 cup vegetable stock
- 1 1/2 cups marinara sauce
- 1/4 cup heavy cream
Instructions
- Season the Salmon: Pat the salmon dry with paper towels and sprinkle 1/4 teaspoon of sea salt and 1/4 teaspoon ground black pepper onto both sides to season evenly.
- Sear the Salmon: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the salmon fillets skin side down and cook for 5 minutes without moving to achieve a crispy skin. Flip the salmon and cook for another 2 minutes. Remove the salmon from the pan and set aside.
- Prepare the Base: Wipe out the skillet with a paper towel to remove excess oil and residue. Add the remaining 1 tablespoon olive oil to the pan and heat. Add the finely sliced shallots and cook for about 3 minutes until softened. Stir in dried oregano, garlic powder, 1/2 teaspoon sea salt, and dried thyme, cooking for 30 seconds to release aromas.
- Cook the Vegetables: Add chopped zucchini and yellow squash to the pan. Cook for 3 minutes, stirring occasionally, until they begin to soften but still retain some texture.
- Simmer the Sauce: Pour in the vegetable stock, marinara sauce, and heavy cream. Stir everything to combine well. Let the sauce cook for 5 to 6 minutes over medium heat, stirring occasionally, until it reduces slightly and thickens.
- Add Spinach: Stir in the baby spinach and cook for an additional minute until the spinach wilts and incorporates into the sauce.
- Combine and Serve: Return the salmon fillets to the skillet, nestling them into the sauce and spooning the sauce over the top to coat. Sprinkle finely chopped fresh basil on top. Serve immediately for best flavor and texture.
Notes
- Patting the salmon dry ensures a better sear and crispy skin.
- Use a non-stick or well-seasoned skillet to prevent sticking when cooking salmon.
- Adjust seasoning to taste, especially salt, depending on the saltiness of your marinara sauce.
- For a lighter version, substitute heavy cream with half-and-half or coconut cream.
- Leftovers can be refrigerated for up to 2 days; reheat gently to avoid drying out the salmon.
