Name: Creamy Garlic Salmon Spinach Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Filipino
Ingredients: 4 salmon fillets (6 ounces each, skin-on preferred, patted dry); 2 tablespoons olive oil; 1 teaspoon salt (divided); 1/2 teaspoon black pepper (divided); 4 cloves garlic (minced); 1 1/2 cups cherry tomatoes (halved); 10 ounces fresh spinach (about 5-6 cups, roughly chopped if large leaves); 1 cup heavy cream; 1/2 cup low-sodium chicken or vegetable broth; 1/4 cup grated Parmesan cheese (optional); 1/2 teaspoon red pepper flakes (optional); Steamed white rice (for serving, about 4 cups cooked)

Description

Pan-fried oily fish simmers briefly in a garlic-cream sauce brightened with tomatoes and loaded with fresh spinach for creamy, savory layers of umami. This modern Filipino twist on creamy seafood comes together in 25 minutes and is spooned over steamed rice to catch every drop of the rich sauce. Spinach melts into the sauce, making it the hero ingredient.

Cultural Background

This dish draws from the Filipino ginataang isda tradition of simmering fish in creamy coconut milk with greens like spinach, a method rooted in pre-colonial coconut-based cooking across the archipelago that evolved with Spanish and American influences introducing dairy creams. Modern Filipino home cooks often adapt these quick one-pan seafood dishes for weeknight meals served with rice, reflecting the cuisine's emphasis on fresh ingredients and bold savory flavors. The creamy garlic sauce represents a contemporary fusion twist popular in urban Filipino kitchens blending local produce with Western techniques.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

4 salmon fillets (6 ounces each, skin-on preferred, patted dry)
2 tablespoons olive oil
1 teaspoon salt (divided)
1/2 teaspoon black pepper (divided)
4 cloves garlic (minced)
1 1/2 cups cherry tomatoes (halved)
10 ounces fresh spinach (about 5-6 cups, roughly chopped if large leaves)
1 cup heavy cream
1/2 cup low-sodium chicken or vegetable broth
1/4 cup grated Parmesan cheese (optional)
1/2 teaspoon red pepper flakes (optional)
Steamed white rice (for serving, about 4 cups cooked)

Instructions

Season both sides of the salmon fillets evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
Add the salmon fillets skin-side down and cook undisturbed for 3-4 minutes until the skin is golden and crisp; flip and cook the other side for 2-3 minutes until the flesh is opaque and reaches an internal temperature of 125°F for medium; remove to a plate and set aside.
Reduce heat to medium and add the minced garlic to the same skillet; cook for 30-60 seconds until fragrant but not browned.
Add the halved cherry tomatoes and cook for 2 minutes until they begin to soften and release juices.
Pour in the heavy cream and broth; stir in the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes if using; bring to a gentle simmer.
Gradually add the spinach in batches, stirring until it wilts and melts into the sauce, about 3-4 minutes total; the sauce will thicken slightly.
Stir in the Parmesan cheese if using until melted and smooth; return the salmon fillets to the skillet, spooning sauce over them, and simmer for 1-2 minutes to warm through.
Serve immediately spooned over steamed white rice, ensuring each portion gets plenty of spinach and sauce.

Tips

- Pat the salmon very dry before seasoning to achieve a crisp skin without sticking; use a non-stick or well-seasoned cast-iron skillet for best results.
- Avoid overcooking the salmon by removing it once it reaches 125°F internally as it will continue to cook slightly in the sauce.
- For a more traditional Filipino note, substitute half the cream with coconut milk or add a splash of fish sauce for extra umami depth.

Nutrition

Calories: 520
Protein: 38g
Carbs: 12g
Fat: 36g