When a recipe gets my family’s seal of approval, I know it’s a keeper. This creamy salmon and spinach dish was one of those dinners where everyone — even my youngest, who usually avoids spinach like it’s her sworn enemy — cleaned their plates. That creamy herb sauce has a way of winning people over, and for me, that’s enough reason to make it again and again.
What I love most is how quick and fuss-free it is. In under 30 minutes, I can go from raw salmon fillets to a full meal on the table, all in one pan. That means fewer dishes, less chopping, and more time actually enjoying dinner instead of hovering over the stove.
What Makes the Sauce So Good
The sauce here isn’t just creamy — it’s layered with flavor from two types of cheese.
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Boursin cheese – This is my secret weapon. It melts seamlessly into the sauce and brings garlic and herb flavor without me having to chop a thing.
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Fresh Parmesan – Grated right off the block for a silky texture and a salty bite. Pre-grated cheese won’t melt as smoothly, so I always recommend taking the extra minute to grate your own.
Between the richness of the cheese and the tender spinach, the sauce feels indulgent without being heavy. It’s the kind of sauce that begs for bread or pasta to mop up every last bit.
Ingredients You’ll Need
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Salmon fillets – Fresh is best, but frozen works too (just thaw fully). Skin-on fillets sear beautifully in the pan.
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Spinach – Baby spinach is easiest since you don’t need to trim stems.
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Boursin cheese – Garlic & Fine Herbs is my go-to, but shallot & chive also works.
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Parmesan cheese – Freshly grated, not the pre-shredded stuff.
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Cream or half-and-half – For the base of the sauce.
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Olive oil & butter – For searing and flavor.
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Salt, pepper, and a squeeze of lemon – To balance the richness.
How to Make It Step by Step
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Sear the Salmon – Heat oil and butter in a skillet, season the salmon with salt and pepper, and sear until golden on both sides. Remove and set aside.
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Make the Sauce – Add cream to the skillet, stir in Boursin, Parmesan, and seasonings until smooth.
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Add Spinach – Toss in handfuls of spinach and stir until wilted.
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Finish the Dish – Return the salmon to the pan, spoon sauce over the top, and let it simmer for a few minutes until cooked through.
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Serve – Plate with extra sauce over each piece of salmon.
My Best Cooking Tips
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Pat the salmon dry before searing — it helps you get that golden crust.
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Don’t overcrowd the skillet; cook in batches if needed.
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Use medium heat for the sauce so the cream doesn’t separate.
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Add spinach in stages if your skillet is small; it wilts down quickly.
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A squeeze of lemon at the end brightens everything up.
Serving Suggestions
This salmon and spinach dish is hearty enough on its own, but the sauce is so good you’ll want something to soak it up. Try it with:
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Buttered orzo or linguine
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Steamed rice
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Crusty sourdough bread
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Mashed potatoes
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Roasted asparagus or broccoli on the side
For a weekend dinner, I’ve paired it with a crisp glass of rosé, and it felt like a restaurant-worthy meal without the price tag.
Make Ahead and Storage
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Make Ahead – The sauce can be prepped a few hours in advance and reheated gently before adding the salmon back in.
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Fridge – Store leftovers in an airtight container for up to 2 days.
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Reheat – Warm gently on the stove with a splash of cream or broth to loosen the sauce.
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Freezer – I don’t recommend freezing because the sauce may separate.
FAQs
Can I use frozen salmon?
Yes, just thaw completely and pat dry before searing.
Do I have to use Boursin?
Not at all — cream cheese or mascarpone can step in, but Boursin really gives the sauce its signature flavor.
How do I know the salmon is done?
It should flake easily with a fork and reach 145°F internally. I like to pull it off the heat a couple of degrees early and let carryover cooking finish the job.
What other greens can I use instead of spinach?
Baby kale or Swiss chard both work, though they take a little longer to wilt.
Can I make it lighter?
Yes — swap half-and-half for heavy cream and use a smaller portion of cheese. The sauce will be a little thinner but still tasty.
One Pan Creamy Salmon and Spinach
This creamy salmon and spinach skillet is the perfect weeknight dinner—rich, elegant, and ready in just 25 minutes.
Ingredients
- 4 skin-on salmon fillets (about 1 to 1¼ pounds total)
- kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- ¼ cup chopped green onions, plus extra for garnish
- ¼ cup heavy cream
- 1 cup whole milk
- ¼ cup Boursin garlic and fine herbs cheese, softened
- 6 ounces baby spinach
- ¼ cup freshly grated Parmesan cheese
Instructions
- Pat the salmon fillets dry and season generously with salt and pepper. Heat the butter in a large nonstick skillet over medium-high heat, swirling to coat the bottom evenly.
- Place the salmon in the skillet skin side down and let it sear undisturbed for 4–5 minutes, until the flesh turns opaque about halfway up the sides. Flip carefully and cook another 3–4 minutes, or until the fish reaches your preferred doneness (about 120°F for medium-rare). Transfer the salmon to plates and set aside.
- In the same pan, add the green onions and cook until softened, about 3 minutes. Stir in the cream, milk, and Boursin cheese. Bring to a gentle simmer, stirring until the cheese melts and the sauce lightly thickens.
- Add the spinach and toss until wilted. Sprinkle in the Parmesan and stir until melted and the sauce coats the greens.
- Divide the creamy spinach among the plates, place salmon on top, and spoon extra sauce over each fillet. Garnish with a sprinkle of green onions before serving.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 952Total Fat 61gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 37gCholesterol 275mgSodium 517mgCarbohydrates 10gFiber 1gSugar 4gProtein 86g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This one pan creamy salmon and spinach is the kind of recipe that feels fancy but fits right into a busy weeknight. It’s rich without being fussy, and it’s the perfect way to sneak in a good dose of veggies while still getting that comfort food feeling. Every bite of tender salmon coated in creamy sauce reminds me why this recipe has become such a regular in my kitchen.
