This salmon with tomatoes and spinach is seared salmon fillets seasoned and cooked to perfection. Topped off with juicy tomatoes and fresh spinach. Made with just a handful of ingredients in under 40 minutes!
Other salmon favorites include crab stuffed salmon and creamy garlic salmon and shrimp.
This salmon recipe is my go-to weeknight meal and my family loves it. It’s easy to make, healthy, and absolutely delicious! I love serving it with creamy mashed potatoes when I make it on the weekends for a restaurant-quality meal.
Ingredient Notes
Salmon Fillets – Try to use salmon fillets that are similar in size so they cook at the same rate.
Tomatoes – I like to use cherry or grape tomatoes for this recipe.
Spinach – I highly recommend using fresh spinach.
Chicken Stock – Feel free to use white wine instead.
Recipe Variations
- Not a fan of spinach? Use mushrooms instead. You can use any type of fresh veggies you have on hand.
- Want to add more flavor? Season the salmon fillets with chipotle seasoning or Cajun seasoning.
Top Tips
- Season the salmon generously on all sides with salt and pepper.
- Don’t overcook the salmon. Pan-sear the salmon fillets in olive oil for 4-5 minutes on each side or until it reaches an internal temperature of 125 degrees F.
- Cook the spinach and tomatoes for 15-20 minutes or until the tomatoes burst and are no longer firm.
Freezer Tips
Place any leftovers in an air-tight container and freeze for up to 3 months or refrigerate for up to 2 days. To reheat, thaw overnight in the refrigerator and reheat it on the stovetop.
More Salmon Recipes You’ll Love
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Salmon with Tomatoes and Spinach
Ingredients
- 1 lb salmon
- 3 cups fresh spinach
- 2 cups grape tomatoes halved
- 1 small onion finely diced
- 2 garlic cloves finely minced
- 1/2 lemon
- 1/2 cup chicken stock or white wine
- 2 tbsp butter
- salt and pepper to taste
- pinch red crushed pepper optional
- 3 tbsp oil
Instructions
- Heat oil over medium-high heat in a large skillet. While the oil warms up, season the salmon fillets on all sides generously.
- Add the salmon fillets to the skillet, skin side down. Reduce the heat to medium and cook for 4-5 minutes on each side or until it reaches an internal temperature of 125 degrees F. Remove the salmon from the skillet and set it aside.
- Add the butter and onions to the skillet and cook for 1-2 minutes. Stir in the fresh garlic and red crushed pepper and cook until fragrant.
- Stir in the tomatoes and spinach and cook for 1 minute. Add the chicken stock and cook for 15-20 minutes or until the tomatoes burst. Season with salt and pepper. Place the salmon back in the skillet, squeeze some lemon juice over the salmon fillets, cover, and cook for 30 seconds. Enjoy!
Notes
- Season the salmon generously on all sides with salt and pepper.
- Don’t overcook the salmon. Pan-sear the salmon fillets in olive oil for 4-5 minutes on each side or until it reaches an internal temperature of 125 degrees F.
- Cook the spinach and tomatoes for 15-20 minutes or until the tomatoes burst and are no longer firm.
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