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One-Pan Salmon with Creamy Spinach Sauce

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 2


  • 2 4- ounce fillets of Faroe Island salmon from Harry & David
  • ½ teaspoon salt (plus extra for seasoning)
  • ¼ teaspoon freshly ground black pepper (plus extra for seasoning)
  • 2 tablespoons olive oil
  • 2 cloves garlic (minced)
  • 2 heaping cups of fresh spinach
  • ¼ cup sun-dried tomatoes (packed in oil)
  • ¼ cup half and half (or heavy cream)
  • cup freshly grated Parmesan cheese


  • Rinse the salmon fillets, then pat dry with paper towels.
  • Sprinkle the 1/2 teaspoon of salt and 1/4 teaspoon of pepper on all sides of the salmon.
  • Heat the olive oil in a 10” cast-iron skillet until nearly smoking hot.
  • Lower the heat to medium, and then add the salmon fillets.
  • Cook the salmon fillets on the first side until golden brown—they will release easily from the pan when they’re ready to flip.
  • Flip the salmon and cook the second side for 3-4 minutes.
  • Remove the salmon from the pan and place on a plate to rest.
  • Turn off the heat on the skillet. The residual heat will be enough to cook the sauce.
  • Add the minced garlic to the skillet, and stir for 30 seconds.
  • Add the spinach, tomatoes, and half and half to the skillet. Give it a stir and season with a big pinch of salt and pepper.
  • Nestle the salmon back into the skillet and serve, garnished with Parmesan cheese.
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