Lemon Garlic Salmon with Coconut Milk and Spinach Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
