One-Pot Wonders

One-Pan Salmon with Spicy Creamed Greens and Tomatoes

June 21, 2016
2 Ratings
  • Serves 4
Author Notes

This recipe works well with all types of salmon. Serve the fish with crusty bread. —cheese1227

Test Kitchen Notes

A staple recipe for beginners and seasoned cooks alike! This is a fairly standard seafood and greens recipe, but one worthy of the term, "clutch." If you follow the recipe, you can't fail. I followed the recipe exactly and the proportions are good, and the greens well-seasoned.

I used collard greens, which complement salmon nicely. Two things are worth noting, however. There is no creaming of the greens involved, unless you get out your blender, so that is a bit misleading. I would say "creamy" instead. The other thing is these were not spicy. I got a tiny little zing at the end of the bite, but maybe only because I was looking for it. I would double the pepper flakes if this recipe will be called "spicy." —kaytayhay

What You'll Need
  • 4 5-ounce skinless salmon fillets
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1/2 cup chopped sweet onion, such as Vidalia
  • 2 garlic cloves, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 8 cups chopped greens (such as spinach, kale, mustard greens, or Swiss chard)
  • 1 cup chopped tomatoes
  • 1/4 cup vegetable, seafood, or chicken stock
  • 1/2 cup cream
  1. Season the tops of fillets with salt and pepper. Heat 1 tablespoon oil in a large, heavy skillet over high heat until very hot. Place the salmon, seasoned-side down, into the hot pan to sear for 3 to 4 minutes. Remove the fish from the pan to a plate. The fillets will not yet be cooked through.
  2. Lower the heat to medium. Add the remaining 1 tablespoon oil. Add the onions and sauté until they start to soften, about 4 minutes. Add the garlic and red pepper flakes. Cook for 1 minute.
  3. Add the greens and 1/2 teaspoon salt. Use a pair of tongs to turn the greens in the oil. Add the tomatoes, stock, and cream. Stir to combine.
  4. Nestle the salmon fillets, seared side up, into the greens. Cover and cook for 5 minutes for medium rare salmon, 10 minutes if you prefer your salmon more well done.

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I am an excellent eater (I have been all my life). I’m a pretty good cook (Ask my kids!). And my passable writing improves with alcohol (whether it's the writer or the reader that needs to drink varies by sentence.). I just published my first cookbook, Green Plate Special, which focuses on delicious recipes that help every day cooks eat more sustainably.

1 Review

NXL March 14, 2021
Very tasty and easy meal. My husband does not care for leftover salmon, so I cooked only two portions with the amount of veg called for: The proportions were perfect. I lightened it up a little by using half and half rather than cream. Also used kale and seasoned the salmon with Aleppo pepper.