Lemon Garlic Coconut Salmon with Spinach and Parmesan Recipe
This Lemon Garlic Salmon recipe features tender, oven-roasted salmon fillets served in a creamy, tangy coconut milk and Greek yogurt sauce infused with garlic, shallots, and fresh herbs. The dish is complemented by sautéed baby spinach and topped with parmesan cheese for a deliciously balanced meal that’s quick and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Salmon and Seasoning
- 4 fillets salmon
- 1 tsp garlic salt
- Ground black pepper, to taste
Sauce and Vegetables
- 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
Instructions
- Preheat and Prepare Salmon: Preheat your oven to 450°F (232°C). Line a baking sheet with foil, place the salmon fillets on it, and season each fillet evenly with garlic salt and ground black pepper. Roast the salmon in the oven until it turns opaque and flakes easily with a fork, about 10 to 15 minutes.
- Cook Aromatics: While the salmon roasts, melt the unsalted butter in a small saucepan over medium heat. Add the diced shallot and minced garlic to the butter and stir continuously, cooking them for approximately one minute until fragrant and softened.
- Prepare Creamy Sauce: Pour the coconut milk and plain Greek yogurt into the saucepan with the garlic and shallots. Stir the mixture well to combine all ingredients. Bring the sauce to a boil, then reduce the heat to low and let it simmer gently, cooking until the sauce thickens and the liquid reduces by half, which should take around 8 to 10 minutes.
- Wilt Spinach and Combine: Add the fresh baby spinach to the sauce in the saucepan. Cook, stirring frequently, until the spinach is wilted, roughly 2 minutes. Add the roasted salmon fillets to the saucepan and allow them to soak in the sauce for about 2 minutes so they absorb the flavors and heat through.
- Finish and Serve: Squeeze the juice of one lemon over the salmon and spinach mixture. Sprinkle chopped parsley and chives on top, and add the grated Parmesan cheese. Serve the salmon over sautéed vegetables or a whole wheat starch of your choice. Drizzle extra sauce over the top for added flavor.
Notes
- For an extra zing, add a pinch of red pepper flakes to the sauce while simmering.
- You can substitute coconut milk with heavy cream if preferred, but the coconut milk adds a subtle tropical flavor.
- This dish pairs well with whole wheat pasta, quinoa, or brown rice for a complete meal.
- To keep the salmon moist, avoid overcooking; check for doneness starting at 10 minutes.
- Fresh herbs like parsley and chives can be adjusted based on availability or preference.
Keywords: lemon garlic salmon, baked salmon, creamy salmon sauce, coconut milk sauce, healthy salmon recipe, easy salmon dinner
