Name: Lemon Garlic Coconut Salmon with Spinach and Parmesan Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 fillets salmon; 1 tsp garlic salt; Ground black pepper, to taste; 2 tbsp unsalted butter; 1 small shallot, diced; 3 cloves garlic, minced; 1 (13.5 oz) can coconut milk; ½ cup plain Greek yogurt; ½ cup grated Parmesan cheese; 4 cups fresh baby spinach; 1 lemon, juiced; 2 tbsp fresh parsley, chopped; 1 tbsp fresh chives, chopped

Introduction

This Lemon Garlic Salmon is a simple yet flavorful dish perfect for a weeknight dinner or special occasion. Tender salmon fillets are roasted to perfection and served with a creamy, tangy lemon garlic sauce enriched with coconut milk and Greek yogurt. Fresh herbs and baby spinach add a vibrant touch that brightens every bite.

The image shows a black cast iron pan filled with four pieces of pink cooked salmon placed on top of a creamy white sauce with green herbs mixed throughout. Bright green parsley leaves are scattered across the salmon pieces as garnish. The pan sits on a wooden table with a half lemon placed nearby and a wooden spoon resting inside the sauce, partially under one piece of salmon. The overall look is rich and creamy with fresh herbal touches. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 fillets salmon

1 tsp garlic salt

Ground black pepper (to taste)

2 tbsp unsalted butter

1 small shallot (diced)

3 cloves garlic (minced)

1 13.5 oz can coconut milk

½ cup plain Greek yogurt

½ cup grated Parmesan cheese

4 cups fresh baby spinach

1 lemon (juiced)

2 tbsp parsley (fresh and chopped)

1 tbsp chives (fresh and chopped)

Instructions

Step 1: Preheat your oven to 450 degrees F (232 degrees C). Place the salmon fillets on a foil-lined baking sheet and season them evenly with garlic salt and ground black pepper. Roast the salmon in the oven until it is opaque and flakes easily, about 10 to 15 minutes.

Step 2: While the salmon cooks, melt the butter in a small saucepan over medium heat. Add the minced garlic and diced shallot, cooking and stirring for about one minute until fragrant and softened.

Step 3: Pour in the coconut milk and Greek yogurt, stirring to combine well. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook until the sauce is reduced by half, approximately 8 to 10 minutes.

Step 4: Add the fresh baby spinach to the saucepan and cook until wilted, about 2 minutes. Carefully place the roasted salmon into the sauce and allow it to soak up the flavors for about 2 minutes more.

Step 5: To serve, place the salmon and spinach on plates accompanied by your choice of sautéed vegetables or a whole wheat starch. Drizzle extra sauce on top and garnish with freshly chopped parsley and chives for a fresh, vibrant finish.

Tips & Variations

Use fresh lemon juice for a brighter flavor, and adjust the amount to your taste for more or less tang.

If you prefer a thicker sauce, you can add a teaspoon of cornstarch mixed with water during the simmering step to help it thicken faster.

For a dairy-free version, omit the Greek yogurt and Parmesan cheese, or substitute with vegan alternatives.

Serve with quinoa or brown rice for a nutritious, balanced meal.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, but be sure to thaw them completely and pat dry before seasoning and roasting to ensure even cooking and good texture.

Is it necessary to use coconut milk in the sauce?

Coconut milk adds creaminess and a subtle sweetness that balances the garlic and lemon. You can substitute with heavy cream or full-fat milk if preferred, but the flavor profile will differ slightly.