High-Protein Creamy Spinach Salmon

Seared salmon stacked on garlicky creamed spinach — low carb and ready in 25 minutes

This high-protein creamy spinach salmon sears fillets until the tops are browned and peppered, then sits them on a bed of spinach in a garlic cream sauce. The stack matches the photo. Each serving has 38 g of protein and 3 g net carbs.

Low carb, sugar-free, and finished in one skillet.

Prep8 min

Cook17 min

Servings4

Protein38g

Net Carbs3g

Calories420

Why you’ll love this salmon

38g protein per serving
Only 3g net carbs
One skillet
Ready in about 25 minutes
Crisp seared top
Creamed spinach base

Health notes

High protein: Salmon fillets plus a little parmesan in the sauce.
Low carb: Spinach instead of pasta or rice.
Sugar-free: No sweet glaze.
Quick sear: Skin-off fillets brown fast in a hot pan.

Key element — sear first, sauce second

Brown the salmon, then build the cream sauce in the same skillet. That keeps the crust dry and the spinach creamy like the photo.

Ingredients

Salmon (4 servings)

4 salmon fillets (5–6 oz each), patted dry
1 Tbsp olive oil or butter
¾ tsp salt, divided
½ tsp black pepper
½ tsp paprika
½ tsp garlic powder

Creamy spinach

2 garlic cloves, minced
6 cups fresh spinach
4 oz cream cheese, cubed
⅓ cup heavy cream
¼ cup grated parmesan
2 Tbsp chicken broth or water
Pinch of nutmeg (optional)

Swaps

Trout or cod: Same method; cook a minute less if thinner.
Frozen spinach: Thaw and squeeze dry, then use 10 oz.
Lighter sauce: Use half-and-half (sauce will be thinner).
Lemon: Add a squeeze over the plate before serving.

Instructions

Season the salmon. Pat the fillets dry. Mix ½ tsp salt, pepper, paprika, and garlic powder. Rub onto the tops.

Sear. Heat oil in a large skillet over medium-high. Cook salmon presentation-side down 4–5 minutes until browned. Flip 2–3 minutes more. Move to a plate.

Make the spinach. Lower the heat. Cook garlic 30 seconds. Add spinach and remaining salt; wilt 1–2 minutes. Stir in cream cheese, cream, broth, and parmesan until smooth.

Stack. Spoon the creamy spinach onto plates. Set a fillet on each pile. Spoon a little extra sauce around the plate.

Pro tips

Dry fish sears; wet fish steams.
Don’t move the fillets for the first 4 minutes if you want the crust in the photo.
Squeeze extra water from spinach if it pools in the pan.
If the sauce is thick, splash in more broth.
Rest the salmon 2 minutes so the juices stay in the fillet.

Nutrition

Nutrient	Per serving
Calories	420
Protein	38g
Net carbohydrates	3g
Total carbohydrates	4g
Fiber	1g
Total fat	27g
Sodium	620mg

Estimates based on four 5–6 oz salmon fillets, cream cheese, cream, and spinach. Exact numbers vary with fillet size.

Variations

Sun-dried tomato

Stir chopped sun-dried tomatoes into the sauce.

Mushroom

Sauté sliced mushrooms with the garlic.

Cajun

Use Cajun seasoning on the salmon instead of paprika.

Oven finish

After searing, bake at 400°F for 5 minutes if the fillets are thick.

Storage

Method	Time	Notes
Refrigerator	Up to 2 days	Keep sauce and salmon separate if you can
Freezer	Not ideal	Sauce can split and fish dries out
Reheat	Low skillet heat	Add a splash of cream

FAQ

Yes. There is no pasta or glaze with sugar, so each serving stays around 3g net carbs.

Yes. Thaw fully and pat very dry so it still sears.

Either works. Sear skin-side down first if you keep the skin.

Yes. Use more cream and parmesan. The sauce will be looser.

The center should flake and look just opaque. Pull it around 125–130°F if you use a thermometer.

Four fillets match the per-serving macros on the card.

Test your knowledge

5 quick questions about this creamy spinach salmon

1. Protein per serving?

2. Net carbs per serving?

3. What sits under the salmon?

4. About how long does this take?

5. Why sear the salmon before the sauce?

High-Protein Creamy Spinach Salmon