Healthy Creamy Leftover Salmon (Printable)
Creamy skillet salmon with spinach, tomatoes, and a tangy lemon-dill sauce. Quick, nutritious, and satisfying.
# What You'll Need:
→ Protein & Dairy
01 - 2 cups cooked salmon, flaked, skin and bones removed
02 - 1/2 cup Greek yogurt or reduced-fat crème fraîche
03 - 1/4 cup light cream cheese, softened
→ Vegetables
04 - 1 cup baby spinach, chopped
05 - 1 cup cherry tomatoes, halved
06 - 1/2 small red onion, thinly sliced
07 - 1 clove garlic, minced
→ Broth & Seasoning
08 - 1/2 cup low-sodium chicken or vegetable broth
09 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
10 - 1/2 teaspoon lemon zest
11 - Juice of 1/2 lemon
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon salt, or to taste
→ For Serving
14 - 2 tablespoons fresh chives, chopped
15 - Cooked quinoa, rice, or whole-grain pasta (optional)
# Directions:
01 - Heat a large non-stick skillet over medium heat. Add a splash of oil or a small amount of broth, then sauté the sliced red onion and minced garlic for 2 to 3 minutes until soft and fragrant.
02 - Add the chopped spinach and halved cherry tomatoes to the skillet. Cook for another 2 to 3 minutes until the spinach is just wilted and the tomatoes have softened.
03 - Stir in the broth, softened cream cheese, and Greek yogurt. Cook while stirring continuously until a smooth, creamy sauce forms, about 2 minutes.
04 - Gently fold in the flaked salmon, chopped dill, lemon zest, lemon juice, salt, and black pepper. Cook for 2 to 3 minutes more until the salmon is heated through.
05 - Taste and adjust seasoning as needed. Serve hot, sprinkled with chopped chives, over cooked quinoa, rice, or whole-grain pasta if desired.
# Expert Advice:
01 -
- It transforms cold leftover salmon into something so creamy and bright you will never guess it started as yesterdays dinner.
- The whole thing comes together in one pan with zero fuss, which makes it perfect for those evenings when motivation is low but hunger is real.
02 -
- Do not let the yogurt boil or it will curdle and turn grainy, so keep the heat at medium and pull the pan off the burner the second you see bubbles forming around the edges.
- Salmon that has been refrigerated overnight actually holds its shape better in this dish than freshly cooked fish, which is why leftovers are not just acceptable here but genuinely preferable.
03 -
- Flake the salmon with a fork rather than your fingers because uneven chunks cook at different rates and smaller pieces will dry out before larger ones are warm.
- A microplane grater makes the lemon zest float like confetti through the sauce instead of clumping into bitter bits, and it takes about five seconds.