Creamy Leftover Salmon (Printable Version)

Flaky salmon tossed in a creamy lemon-dill sauce with fresh spinach and cherry tomatoes for a wholesome meal.

# What You 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 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 Accompaniments

13 - Cooked brown rice or whole wheat pasta
14 - Fresh parsley, chopped

# Method:

01 - Heat a large non-stick skillet over medium heat with a splash of olive oil. Add the diced red onion and minced garlic, sautéing 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 is fully wilted.
03 - Reduce the heat to low and stir in the Greek yogurt, cream cheese, lemon juice, lemon zest, chopped dill, and Dijon mustard. Mix thoroughly until the sauce is smooth and creamy.
04 - Gently fold the flaked salmon into the cream sauce. Heat through for 2 to 3 minutes, taking care not to break the salmon apart. Season with salt and pepper to taste.
05 - Serve warm over brown rice or whole wheat pasta. Garnish with freshly chopped parsley if desired.

# Expert Tricks:

01 -
  • The Greek yogurt sauce delivers that luxurious creamy texture without the heaviness of a traditional cream sauce.
  • It comes together in less than thirty minutes from fridge to plate.
  • Leftover salmon gets completely transformed so nobody at your table will suspect they are eating repurposed food.
02 -
  • Keep the heat low when adding the yogurt because high heat can cause it to separate and look grainy instead of creamy.
  • Fold the salmon gently with a spatula rather than stirring vigorously to keep beautiful chunks intact.
03 -
  • Zest the lemon before juicing it because a zested lemon is frustratingly difficult to juice properly.
  • Let the cream cheese come to room temperature before adding it so it blends smoothly into the sauce without clumping.

Go Back