Creamy Leftover Salmon (Printable)
Creamy salmon with spinach, tomatoes and yogurt for a quick nutritious meal.
# 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
→ To Serve
14 - 2 tablespoons chives, chopped
15 - Cooked quinoa, rice, or whole-grain pasta (optional)
# Steps:
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 2–3 minutes until softened and fragrant.
02 - Add the chopped spinach and halved cherry tomatoes to the skillet. Cook for another 2–3 minutes until the spinach is just wilted and the tomatoes have softened.
03 - Pour in the broth, then add the softened cream cheese and Greek yogurt. Stir 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 2–3 minutes more until the salmon is heated through. Taste and adjust seasoning as needed.
05 - Transfer to plates and serve hot, sprinkled with chopped chives. Serve over cooked quinoa, rice, or whole-grain pasta if desired.
# Expert Tips:
01 -
- It transforms plain leftover salmon into something that tastes like you spent hours on it.
- The creamy sauce comes together with Greek yogurt instead of heavy cream so you actually feel good after eating.
02 -
- Add the salmon off the heat or right at the end because overcooking it twice makes it tough and dry.
- Full fat Greek yogurt works best since low fat versions can curdle when heated too aggressively.
03 -
- Flake the salmon into uneven chunks rather than tiny pieces so every bite has real texture and identity.
- A glass of dry Sauvignon Blanc beside this dish is a pairing that makes a random weeknight feel like a proper occasion.