Healthy Creamy Leftover Salmon (Printable version)
Flaked salmon simmered in a creamy yogurt sauce with spinach, tomatoes, and fresh dill for a quick wholesome meal.
# What you need:
→ Protein & Dairy
01 - 2 cups cooked salmon, flaked, skin and bones removed
02 - 1/2 cup Greek yogurt or reduced-fat crème fraîche
03 - 1/4 cup light cream cheese, softened
→ Vegetables
04 - 1 cup baby spinach, chopped
05 - 1 cup cherry tomatoes, halved
06 - 1/2 small red onion, thinly sliced
07 - 1 clove garlic, minced
→ Broth & Seasoning
08 - 1/2 cup low-sodium chicken or vegetable broth
09 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
10 - 1/2 teaspoon lemon zest
11 - Juice of 1/2 lemon
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon salt, or to taste
→ To Serve
14 - 2 tablespoons chives, chopped
15 - Cooked quinoa, rice, or whole-grain pasta (optional)
# How To:
01 - Heat a large non-stick skillet over medium heat. Add a splash of oil or a small amount of broth, then sauté the sliced red onion and minced garlic for 2–3 minutes until soft and fragrant.
02 - Add the chopped baby spinach and halved cherry tomatoes to the skillet. Cook for another 2–3 minutes until the spinach is just wilted and the tomatoes have softened.
03 - Stir in the broth, softened cream cheese, and Greek yogurt. Continue cooking and stirring for about 2 minutes until a smooth, creamy sauce forms.
04 - Gently fold in the flaked salmon, chopped dill, lemon zest, lemon juice, salt, and black pepper. Cook for 2–3 minutes more until the salmon is heated through.
05 - Taste and adjust seasoning as needed. Serve hot, sprinkled with chopped chives. Optionally serve over cooked quinoa, rice, or whole-grain pasta.
# Expert Advice:
01 -
- The creamy sauce comes together with Greek yogurt and a whisper of cream cheese so you get all the richness without a heavy cream hangover.
- It genuinely tastes like you planned it for days even though it was born from whatever sat in your fridge that morning.
02 -
- Stir the yogurt and cream cheese on gentle heat because boiling will cause the sauce to break and turn grainy instead of silky.
- Flake the salmon into varied sizes rather than tiny shreds because larger chunks keep the dish feeling like actual fish instead of fish paste.
03 -
- Take the cream cheese out of the fridge at least twenty minutes before cooking because cold cream cheese will clump stubbornly no matter how vigorously you stir.
- A handful of capers folded in at the end adds a briny pop that elevates the whole dish from good to restaurant quality.