5 from 19 votes
One-Pan Creamy Chipotle Salmon -- An easy-to-make meal packed with chipotle peppers, sun-dried tomatoes, spinach, and a creamy sauce with a little kick | wearenotmartha.com
One Pan Creamy Chipotle Salmon
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

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!

Course: Entree
Servings: 4 servings
Author: We are not Martha
Ingredients
  • 1 1/4 lb. salmon, cut into 4 filets
  • Salt and pepper
  • 2 Tbsp unsalted butter
  • 1/3 cup chopped sun-dried tomatoes, plus 1 Tbsp oil from jar
  • 1/4 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
  • 1/2 cup heavy cream
  • 2 Tbsp adobo sauce (from chipotle peppers)
  • 1 1/2 cups baby spinach
Instructions
  1. Lightly season salmon filets on each side with salt and pepper.

  2. 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.

  3. 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.

  4. 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.

  5. Add salmon back to pan to heat through, spooning sauce over the salmon.

  6. Serve over brown rice, quinoa, cauliflower rice, or whatever you desire! Be sure to spoon extra sauce over the salmon when serving.