Healthy Creamy Leftover Salmon (Printer-friendly)
Flaked salmon in a creamy yogurt sauce with spinach, tomatoes, and fresh dill for a quick wholesome meal.
# What You'll Need:
→ Protein & Dairy
01 - 2 cups cooked salmon, flaked, skin and bones removed
02 - 1/2 cup Greek yogurt or reduced-fat crème fraîche
03 - 1/4 cup light cream cheese, softened
→ Vegetables
04 - 1 cup baby spinach, chopped
05 - 1 cup cherry tomatoes, halved
06 - 1/2 small red onion, thinly sliced
07 - 1 clove garlic, minced
→ Broth & Seasoning
08 - 1/2 cup low-sodium chicken or vegetable broth
09 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
10 - 1/2 teaspoon lemon zest
11 - Juice of 1/2 lemon
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon salt, or to taste
→ To Serve
14 - 2 tablespoons chives, chopped
15 - Cooked quinoa, rice, or whole-grain pasta (optional)
# How to Prepare:
01 - Heat a large non-stick skillet over medium heat. Add a splash of oil or a small amount of broth, then sauté the sliced red onion and minced garlic for 2–3 minutes until softened and fragrant.
02 - Add the chopped spinach and halved cherry tomatoes to the skillet. Cook for 2–3 minutes until the spinach is just wilted and the tomatoes have softened.
03 - Pour in the broth and add the softened cream cheese and Greek yogurt. Stir continuously for about 2 minutes until a smooth, creamy sauce forms and coats the vegetables evenly.
04 - Gently fold in the flaked salmon, chopped dill, lemon zest, lemon juice, salt, and black pepper. Cook for 2–3 minutes until the salmon is heated through, being careful not to break up the fish too much.
05 - Taste the dish and adjust seasoning if needed. Serve hot, sprinkled with chopped chives. Optionally spoon over cooked quinoa, rice, or whole-grain pasta.
# Expert Advice:
01 -
- It turns leftover salmon into something creamier and more satisfying than the original meal ever was.
- The entire thing comes together in one pan with zero fancy technique, which makes it perfect for those days when you want real food but minimal effort.
- Greek yogurt and cream cheese create a lush sauce that tastes indulgent while keeping things light and protein packed.
02 -
- Stir the yogurt and cream cheese on medium low heat, because cranked too high the yogurt can break and leave you with a grainy texture that no amount of whisking can fix.
- Add the lemon juice off the heat or at the very end, since prolonged cooking dulls that fresh brightness you worked so hard to build.
03 -
- Cold salmon straight from the fridge breaks apart more cleanly into beautiful chunky flakes than warm fish, which tends to shred into mush.
- A pinch of lemon zest stirred into the sauce a second time right before serving wakes up the whole dish with a fragrance that makes people lean in closer.