One Pan Creamy Chipotle Salmon
This One-Pan Creamy Chipotle Salmon is an easy-to-make meal packed with chipotle peppers, sun-dried tomatoes, spinach, and a creamy sauce with a little kick!
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Makes: 4 servings
Ingredients
- 1 ¼ lb. salmon, cut into 4 filets
- Salt and pepper
- 2 Tbsp unsalted butter
- ⅓ cup chopped sun-dried tomatoes, plus 1 Tbsp oil from jar
- ¼ cup finely chopped chipotle peppers (from about 3 chipotle peppers)
- 1 cup diced onion
- 3 cloves garlic, minced
- 1 cup low-sodium vegetable or chicken broth
- ½ cup heavy cream
- 2 Tbsp adobo sauce (from chipotle peppers)
- 1 ½ cups baby spinach
Instructions
- Lightly season salmon filets on each side with salt and pepper.
- In a large skillet, melt butter over medium heat. Add salmon to the pan, skin-side-up and cook for about 4 minutes. Flip and cook for another 4 minutes skin-side-down. Remove salmon from pan and set aside on a plate.
- Add sun-dried tomatoes, oil, chipotle peppers, and onion to the pan and cook for about 5 minutes. Add garlic and cook for another 2 minutes, until garlic is fragrant and onions are translucent.
- Add broth to pan and bring to a simmer, scraping up the browned bit from the bottom of the pan with a spatula. Once simmering, slowly pour the cream into the pan, followed by the adobo sauce. Stir. Add spinach to pan and cook for about 30 seconds, until spinach is wilted.
- Add salmon back to pan to heat through, spooning sauce over the salmon.
- Serve over brown rice, quinoa, cauliflower rice, or whatever you desire! Be sure to spoon extra sauce over the salmon when serving.
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