Healthy Creamy Leftover Salmon (Printable)
Flaked salmon in a creamy yogurt sauce with spinach, tomatoes, and fresh dill. Ready in 25 minutes.
# What You'll 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
→ Garnish & Serving
14 - 2 tablespoons fresh chives, chopped
15 - Cooked quinoa, rice, or whole-grain pasta (optional, for serving)
# Directions:
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 to 3 minutes until soft and fragrant.
02 - Add the chopped spinach and halved cherry tomatoes to the skillet. Cook for another 2 to 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 to 3 minutes more until the salmon is heated through.
05 - Taste and adjust seasoning if needed. Serve hot, sprinkled with chopped chives. Plate over cooked quinoa, rice, or whole-grain pasta if desired.
# Expert Hints:
01 -
- It turns dry leftover salmon into something so creamy and luscious you will never look at day old fish the same way again.
- The whole thing comes together in one pan with zero fuss, which makes it perfect for those nights when cooking feels like a chore.
- Greek yogurt and cream cheese create a rich sauce without the heaviness of actual cream, so you feel satisfied but not stuffed.
02 -
- Keep the heat at medium or lower once the yogurt goes in because high heat will make it separate and turn grainy, which ruins the silky texture you are after.
- Fold the salmon in gently with a spatula instead of stirring aggressively, because broken up mushy fish turns the dish from elegant to cafeteria style in seconds.
03 -
- Take the salmon off the bone thoroughly because finding a hidden pin bone mid bite is the fastest way to ruin a beautiful dinner, so run your fingers through the flakes twice before adding to the pan.
- Fresh dill is worth the extra purchase here because the dried version tastes flat compared to the bright, grassy hit of fresh, and this dish deserves that little upgrade.