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

Scale

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

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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.