Creamy Leftover Salmon Skillet (Printable Version)
A light yet satisfying dish transforming leftover salmon into a creamy, nutritious meal bursting with flavor.
# What You Need:
→ Proteins
01 - 2 cups cooked leftover salmon, flaked
→ Vegetables
02 - 1/2 cup cherry tomatoes, halved
03 - 1 cup fresh spinach, chopped
04 - 1 small red onion, finely diced
05 - 2 garlic cloves, minced
→ Cream Sauce
06 - 3/4 cup Greek yogurt (or low-fat sour cream)
07 - 1/4 cup low-fat cream cheese
08 - 2 tbsp lemon juice
09 - Zest of 1 lemon
10 - 2 tbsp fresh dill, chopped
11 - 1/2 tsp Dijon mustard
12 - Salt and pepper, to taste
→ To Serve (Optional)
13 - Cooked brown rice or whole wheat pasta
14 - Fresh parsley, chopped
# How-To Steps:
01 - Heat a large non-stick skillet over medium heat. Add a splash of olive oil, then the red onion and garlic. Sauté for 2-3 minutes until fragrant and softened.
02 - Add the cherry tomatoes and spinach. Sauté for another 2-3 minutes until the spinach is wilted.
03 - Lower the heat and stir in the Greek yogurt, cream cheese, lemon juice, lemon zest, dill, and mustard. Mix until smooth and creamy.
04 - Gently fold in the flaked leftover salmon. Heat through for 2-3 minutes, being careful not to break up the salmon too much. Season with salt and pepper.
05 - Serve warm over brown rice or whole wheat pasta, garnished with fresh parsley if desired.
# Helpful Tips:
01 -
- This recipe rescues leftover fish from dryness by bathing it in a tangy, bright sauce.
- It comes together in under 30 minutes, making it faster than delivery.
02 -
- Avoid boiling the sauce once the dairy is added or the Greek yogurt may separate and curdle.
- Patting the salmon dry before adding it helps the sauce cling to the fish rather than sliding off.
03 -
- Use a cold skillet when making the sauce to give you more control over the temperature rise.
- Let the leftover salmon come to room temperature for a few minutes before adding it to the pan so it heats evenly.