Lemon Garlic Salmon with Coconut Milk and Spinach Recipe

Introduction

This Lemon Garlic Salmon recipe offers a deliciously creamy and tangy twist on a classic. Tender salmon fillets are roasted to perfection and served with a rich garlic coconut sauce, making it a perfect weeknight dinner that’s both flavorful and easy to prepare.

Ingredients

• 4 fillets salmon
• 1 tsp garlic salt
• Ground black pepper (to taste)
• 2 tbsp unsalted butter
• 1 small shallot (diced)
• 3 cloves garlic (minced)
• 1 13.5 oz can coconut milk
• ½ cup plain Greek yogurt
• ½ cup grated Parmesan cheese
• 4 cups fresh baby spinach
• 1 lemon (juiced)
• 2 tbsp parsley (fresh and chopped)
• 1 tbsp chives (fresh and chopped)

Instructions

1. Step 1: Preheat the oven to 450 degrees Fahrenheit. Place the salmon fillets on a foil-lined baking sheet. Season each fillet with garlic salt and ground black pepper. Roast in the oven until the salmon is opaque throughout, about 10 to 15 minutes.
2. Step 2: While the salmon is roasting, melt the butter in a small saucepan over medium heat. Add the diced shallot and minced garlic, stirring and cooking for about one minute until fragrant.
3. Step 3: Stir in the coconut milk and Greek yogurt, mixing well. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook until the liquid reduces by half, about 8 to 10 minutes.
4. Step 4: Add the fresh baby spinach to the saucepan and cook until wilted, approximately 2 minutes. Add the roasted salmon to the pan and allow it to soak up the sauce for about 2 more minutes.
5. Step 5: Serve the salmon topped with sauce, fresh parsley, chives, and a squeeze of lemon juice. Pair it with sautéed vegetables or a whole wheat starch of your choice for a complete meal.

Tips & Variations

• For a dairy-free version, omit the Greek yogurt and Parmesan cheese or use dairy-free alternatives.
• Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
• Use fresh lemon zest along with the juice for brighter citrus flavor.
• Serve over quinoa or brown rice to keep the dish hearty and healthy.

Storage

Store leftover salmon and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat to avoid overcooking the salmon. Adding a splash of water or coconut milk while reheating can help maintain the sauce’s creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon fillets; just be sure to thaw them fully in the refrigerator before cooking to ensure even roasting.

What can I use instead of coconut milk?

You can substitute coconut milk with heavy cream or half-and-half for a different flavor and creaminess, though the coconut milk adds a unique richness to the sauce.

Lemon Garlic Salmon with Coconut Milk and Spinach Recipe

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★★★★★

4.8 from 107 reviews

This Lemon Garlic Salmon recipe features succulent salmon fillets roasted to perfection and topped with a rich, creamy sauce made from coconut milk, Greek yogurt, garlic, shallots, and parmesan. Fresh baby spinach is wilted in the sauce, creating a delicious and nutritious meal bursting with citrus and herb flavors.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 fillets salmon
• 1 tsp garlic salt
• Ground black pepper, to taste
• 2 tbsp unsalted butter
• 1 small shallot, diced
• 3 cloves garlic, minced
• 1 (13.5 oz) can coconut milk
• ½ cup plain Greek yogurt
• ½ cup grated parmesan cheese
• 4 cups fresh baby spinach
• 1 lemon, juiced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped

Instructions

1. Preheat and Roast Salmon: Preheat your oven to 450°F (232°C). Place the salmon fillets on a foil-lined baking sheet. Season generously with garlic salt and ground black pepper. Roast the salmon in the oven for 10-15 minutes or until the fish is fully opaque and flakes easily with a fork.
2. Sauté Aromatics: While the salmon roasts, melt the unsalted butter in a small saucepan over medium heat. Add the minced garlic and diced shallot, stirring frequently for about one minute until fragrant and slightly softened.
3. Prepare Creamy Sauce: Pour in the coconut milk and stir in the plain Greek yogurt, blending the ingredients well. Bring the mixture to a boil, then reduce the heat to a simmer. Allow the sauce to gently reduce by half, which should take approximately 8 to 10 minutes, concentrating the flavors.
4. Wilt Spinach and Combine with Salmon: Add the fresh baby spinach to the simmering sauce and cook for about 2 minutes until the spinach is wilted. Then add the roasted salmon fillets into the saucepan, allowing them to soak up the creamy sauce for 2 minutes. Add the lemon juice, grated parmesan cheese, chopped parsley, and chives, gently mixing everything together to combine.
5. Serve: Serve the salmon and spinach mixture over sautéed vegetables or a whole wheat starch of your choice. Drizzle any extra sauce from the pan over the top to enhance flavor and moisture. Garnish with additional fresh parsley if desired.

Notes

• To avoid overcooking, monitor the salmon closely during roasting as oven temperatures can vary.
• For a richer flavor, use full-fat Greek yogurt, but low-fat works as well.
• You can substitute baby spinach with other leafy greens like kale or Swiss chard.
• Serve alongside steamed rice, quinoa, or whole wheat pasta to make it a complete meal.
• Leftover sauce can be refrigerated for up to 2 days and used as a flavorful topping for vegetables or chicken.

Keywords: Lemon Garlic Salmon, creamy salmon, coconut milk sauce, healthy salmon recipe, baked salmon, spinach and salmon