Lemon Garlic Coconut Salmon with Spinach and Parmesan Recipe
This Lemon Garlic Salmon recipe features tender roasted salmon fillets topped with a rich, creamy sauce made from coconut milk, Greek yogurt, and Parmesan cheese, infused with garlic, shallots, and fresh herbs. Served over sautéed baby spinach and garnished with fresh parsley and chives, it’s a flavorful and wholesome dish perfect for a quick and elegant weeknight dinner.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Salmon
- 4 fillets salmon
- 1 tsp garlic salt
- Ground black pepper, to taste
Sauce
- 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
- 1 lemon, juiced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
Vegetables
- 4 cups fresh baby spinach
Instructions
- Preheat and Roast Salmon: Preheat your oven to 450°F (232°C). Line a baking sheet with foil and place the salmon fillets on it. Season each fillet evenly with garlic salt and ground black pepper. Roast the salmon in the preheated oven for about 10 to 15 minutes or until the salmon is opaque and cooked through.
- Prepare the Aromatics: While the salmon is roasting, melt the butter in a small saucepan over medium heat. Add the diced shallot and minced garlic, cooking and stirring continuously for about one minute until fragrant and slightly softened.
- Cook the Sauce: Pour the coconut milk and Greek yogurt into the saucepan with the aromatics. Stir well to combine all ingredients. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook until the sauce thickens and reduces by about half, approximately 8 to 10 minutes.
- Wilt the Spinach and Combine: Add the fresh baby spinach to the sauce, stirring gently until the spinach wilts, which should take about 2 minutes. Then, carefully add the roasted salmon fillets to the saucepan, allowing them to soak up some of the sauce for an additional 2 minutes. Squeeze the fresh lemon juice over the salmon and sauce, and stir in the Parmesan cheese, chopped parsley, and chives.
- Serve: Plate the salmon with the sautéed spinach and generously drizzle with extra sauce from the pan. Serve immediately, optionally paired with a whole wheat starch such as brown rice or quinoa for a complete meal.
Notes
- To ensure the salmon cooks evenly, try to select fillets of similar thickness.
- Greek yogurt adds creaminess and tang while keeping the sauce lighter than heavy cream.
- Feel free to swap baby spinach for other greens like kale or Swiss chard if preferred.
- This dish pairs well with whole grains or roasted vegetables for a balanced meal.
- Adjust garlic salt and pepper seasoning according to your taste preferences.
