Description
This Creamy Tomato and Spinach Salmon recipe is a delightful and flavorful dish that combines perfectly cooked salmon with a rich, creamy tomato and spinach sauce. Served over fluffy basmati rice, it’s a complete and satisfying meal that’s both easy to make and impressive enough for a special occasion. The fresh lemon zest and juice brighten the sauce, while the Cajun seasoning adds a touch of heat and complexity.
Ingredients:
For the Salmon:
- 2 (6-8 ounce) salmon fillets, skin on or off
- 1 tablespoon olive oil, plus more for drizzling
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1 teaspoon garlic powder (or to taste)
- 1 teaspoon paprika (or to taste)
- 1 teaspoon dried parsley (or to taste)
- 1/2 teaspoon Cajun seasoning (or to taste)
For the Creamy Tomato and Spinach Sauce:
- 1 tablespoon olive oil
- 4 tablespoons butter
- 1/2 medium yellow onion, diced
- 10 ounces sweet cherry tomatoes, halved
- 3 ounces fresh spinach
- 1 1/2 cups heavy whipping cream
- 1/4 teaspoon red pepper flakes (or to taste)
- 1/2 teaspoon Cajun seasoning (or to taste)
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/2 teaspoon garlic powder (or to taste)
- Zest and juice of 1 lemon
For the Basmati Rice:
- 2 cups basmati rice, rinsed
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 1/2 medium yellow onion, thinly sliced
- 2 cups chicken broth/stock
- 2 cups water (or 4 cups water if no broth)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1 teaspoon chicken bouillon powder (or 1 cube)
- 1/2 teaspoon garlic powder (or to taste)
- 1/2 teaspoon onion powder (or to taste)
- 1 bay leaf
Preparation:
Instructions:
Step 1: Prepare the Salmon
- Preheat your oven to 400°F (200°C).
- Place the salmon fillets on a baking sheet lined with parchment paper or foil.
- In a small bowl, mix together salt, pepper, garlic powder, paprika, dried parsley, and Cajun seasoning. Drizzle the salmon with olive oil and brush the seasoning mixture all over the fillets, ensuring they are evenly coated.
- Bake the salmon for 23 minutes, or until it is cooked through and flakes easily with a fork.
Step 2: Make the Creamy Tomato and Spinach Sauce
- While the salmon is baking, prepare the sauce. In a large skillet or saucepan, heat olive oil and butter over medium heat.
- Add the diced yellow onion and cook until softened and translucent, about 5 minutes.
- Add the halved cherry tomatoes and cook for another 5 minutes, until they start to soften and release their juices.
- Stir in the fresh spinach and cook until it wilts, about 2-3 minutes.
- Pour in the heavy whipping cream and bring to a simmer. Season with red pepper flakes, Cajun seasoning, salt, pepper, and garlic powder.
- Add the lemon zest and juice. Stir well to combine.
- Reduce the heat to low and let the sauce simmer for 5-7 minutes, allowing it to thicken slightly.
Step 3: Cook the Basmati Rice
- While the salmon and sauce are cooking, prepare the basmati rice. Rinse the rice under cold water until the water runs clear.
- In a large pot or Dutch oven, heat vegetable oil and butter over medium heat.
- Add the sliced yellow onion and cook until softened, about 5 minutes.
- Add the rinsed basmati rice and stir to coat with the oil and butter.
- Pour in the chicken broth/stock and water (or just water if not using broth). Season with salt, pepper, chicken bouillon, garlic powder, onion powder, and add the bay leaf.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot with a lid, and simmer for 20 minutes.
- After 20 minutes, turn off the heat and let the rice sit, covered, for an additional 10 minutes.
- Remove the lid and fluff the rice with a fork. Discard the bay leaf.
Step 4: Combine and Serve
- Once the salmon is done, gently place it in the creamy tomato and spinach sauce. Let it simmer in the sauce for a few minutes to absorb the flavors.
- Serve the creamy tomato and spinach salmon over a bed of fluffy basmati rice. Garnish with fresh parsley or a lemon wedge, if desired.
Why you’ll love this recipe
- Flavorful and Delicious: The combination of savory salmon, creamy tomato sauce, and aromatic basmati rice creates a symphony of flavors that will tantalize your taste buds.
- Easy to Make: Despite its gourmet taste, this recipe is surprisingly simple to prepare, making it perfect for both weeknight dinners and special occasions.
- Nutritious: Packed with protein, healthy fats, and essential nutrients, this dish is a wholesome and balanced meal that you can feel good about eating.
- Versatile: Easily customizable to suit your preferences. Feel free to add other vegetables like bell peppers or mushrooms to the sauce, or adjust the seasoning to your liking.
- Impressive Presentation: This dish looks as good as it tastes, making it a great option for entertaining guests.
Serving Suggestions:
- Serve with a side of steamed asparagus or broccoli for a complete and balanced meal.
- Garnish with fresh parsley, dill, or a lemon wedge for added flavor and visual appeal.
- A crisp green salad with a light vinaigrette complements the richness of the salmon and sauce.
Tips:
- Use high-quality salmon fillets for the best flavor and texture.
- Don’t overcook the salmon, as it will become dry and tough. It should be cooked just until it flakes easily with a fork.
- Adjust the amount of red pepper flakes to control the level of spiciness in the sauce.
- For a richer sauce, use full-fat heavy whipping cream.
- Rinsing the basmati rice before cooking helps to remove excess starch, resulting in fluffier rice.
Preparation Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Nutrition Information:
(Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.)
- Calories: 650-750 per serving
- Protein: 40-50 grams
- Sodium: 500-700 mg
Conclusion
This Creamy Tomato and Spinach Salmon with Fluffy Basmati Rice is a delicious and satisfying meal that’s sure to become a family favorite. With its flavorful sauce, perfectly cooked salmon, and aromatic rice, it’s a dish that you’ll be proud to serve. Enjoy!
Questions and Answers about this Recipe:
Q1: Can I use frozen salmon for this recipe?
A: Yes, you can use frozen salmon. Just make sure to thaw it completely before cooking. Pat it dry with paper towels to remove any excess moisture.
Q2: Can I substitute the heavy whipping cream with something lighter?
A: Yes, you can substitute the heavy whipping cream with half-and-half or even milk, but the sauce will be less rich and creamy. You might want to add a tablespoon of cream cheese or a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to help thicken the sauce if you use a lighter alternative.
Q3: Can I add other vegetables to the sauce?
A: Absolutely! Feel free to add other vegetables like bell peppers, mushrooms, zucchini, or kale to the sauce. Just add them along with the onions and tomatoes, and cook until they are tender.
Q4: How long can I store leftovers?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.
Q5: Can I make this recipe ahead of time?
A: Yes, you can make the sauce and rice ahead of time. Store them separately in the refrigerator and reheat when ready to serve. Cook the salmon just before serving for the best texture.
