Creamy Leftover Salmon Skillet (Print Version)
A quick, light skillet transforming flaked leftover salmon into a nutritious meal with fresh spinach and a tangy yogurt-dill cream sauce.
# 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 Greek yogurt (or low-fat sour cream)
07 - 1/4 cup low-fat cream cheese
08 - 2 tbsp lemon juice
09 - Zest of 1 lemon
10 - 2 tbsp fresh dill, chopped
11 - 1/2 tsp Dijon mustard
12 - Salt and pepper, to taste
→ To Serve (Optional)
13 - Cooked brown rice or whole wheat pasta
14 - Fresh parsley, chopped
# How-To Steps:
01 - Heat a large non-stick skillet over medium heat. Add a splash of olive oil, then the red onion and garlic. Sauté for 2-3 minutes until fragrant and softened.
02 - Add the cherry tomatoes and spinach. Sauté for another 2-3 minutes until the spinach is wilted.
03 - Lower the heat and stir in the Greek yogurt, cream cheese, lemon juice, lemon zest, dill, and mustard. Mix until smooth and creamy.
04 - Gently fold in the flaked leftover salmon. Heat through for 2-3 minutes, being careful not to break up the salmon too much. Season with salt and pepper.
05 - Serve warm over brown rice or whole wheat pasta, garnished with fresh parsley if desired.
# Expert Tips:
01 -
- It transforms leftovers into a gourmet meal in just 25 minutes.
- The creamy sauce is packed with protein but remains low in carbs.
02 -
- Keep the heat low when adding the yogurt or it might separate and look curdled.
- Fold the salmon in gently at the end so it does not turn into mush.
03 -
- Let the sauce cool slightly off the heat before stirring in the yogurt to ensure it stays smooth.
- Always check your packaged ingredients for gluten if you are serving someone with an allergy.