Creamy Leftover Salmon Dish (Print Version)
Flaked salmon tossed with spinach, tomatoes, and a tangy lemon-dill cream sauce for a quick, wholesome meal.
# What You'll Need:
→ Proteins
01 - 2 cups cooked leftover salmon, flaked
→ Vegetables
02 - 1/2 cup cherry tomatoes, halved
03 - 1 cup fresh spinach, chopped
04 - 1 small red onion, finely diced
05 - 2 garlic cloves, minced
→ Cream Sauce
06 - 3/4 cup plain Greek yogurt (or low-fat sour cream)
07 - 1/4 cup low-fat cream cheese
08 - 2 tablespoons fresh lemon juice
09 - Zest of 1 lemon
10 - 2 tablespoons fresh dill, chopped
11 - 1/2 teaspoon Dijon mustard
12 - Salt and freshly ground black pepper, to taste
→ Optional Serving Suggestions
13 - Cooked brown rice or whole wheat pasta
14 - Fresh parsley, chopped
# Step-by-Step Guide:
01 - Heat a large non-stick skillet over medium heat. Add a splash of olive oil, then sauté the diced red onion and minced garlic for 2 to 3 minutes until fragrant and softened.
02 - Add the halved cherry tomatoes and chopped spinach to the skillet. Continue sautéing for another 2 to 3 minutes until the spinach has wilted and the tomatoes begin to soften.
03 - Reduce heat to low. Stir in the Greek yogurt, cream cheese, lemon juice, lemon zest, fresh dill, and Dijon mustard. Mix until the sauce is smooth and creamy throughout.
04 - Gently fold the flaked salmon into the cream sauce. Heat through for 2 to 3 minutes, taking care not to break the salmon pieces apart. Season with salt and pepper to taste.
05 - Serve warm over a bed of brown rice or whole wheat pasta. Garnish with chopped fresh parsley if desired.
# Expert Suggestions:
01 -
- It takes a humble leftover and transforms it into something that tastes like you spent an hour, not fifteen minutes.
- The Greek yogurt base gives you all the richness of cream without the heaviness, and the lemon dill combo makes every bite feel bright and clean.
02 -
- Keep the heat low once the yogurt goes in, because high heat will cause it to separate and turn grainy instead of smooth.
- The salmon is already cooked, so you are only warming it through, which means the entire dish comes together in about fifteen minutes from start to finish.
03 -
- Flake the salmon with your fingers instead of a fork so you get chunky, irregular pieces that stay intact when folded into the sauce.
- Zest the lemon directly over the skillet so the essential oils fall right into the sauce instead of drying out on a cutting board.