Creamy Leftover Salmon (Print Version)
Flaked salmon in a creamy yogurt sauce with spinach, tomatoes, and fresh dill — ready in 25 minutes.
# What You Need:
→ Protein & Dairy
01 - 2 cups cooked salmon, flaked, skin and bones removed
02 - 1/2 cup plain 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
→ For Serving
14 - 2 tablespoons fresh chives, chopped
15 - Cooked quinoa, rice, or whole-grain pasta (optional)
# Directions:
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 to 3 minutes until softened and fragrant.
02 - Add the chopped spinach and halved cherry tomatoes to the skillet. Cook for another 2 to 3 minutes until the spinach is just wilted and the tomatoes have softened.
03 - Pour in the broth, then add the softened cream cheese and Greek yogurt. Stir continuously until a smooth, creamy sauce forms, about 2 minutes.
04 - Gently fold in the flaked salmon, chopped dill, lemon zest, lemon juice, salt, and black pepper. Cook for 2 to 3 more minutes until the salmon is heated through. Taste and adjust seasoning as needed.
05 - Serve hot, sprinkled with chopped chives. Spoon over cooked quinoa, rice, or whole-grain pasta if desired.
# Expert Tips:
01 -
- Leftover salmon transforms so completely that nobody will believe it started as yesterdays dinner.
- The creamy sauce comes together with Greek yogurt instead of heavy cream, so it feels indulgent without weighing you down.
- It packs in spinach and tomatoes so effortlessly you almost forget you are eating something good for you.
02 -
- Do not crank the heat when building the sauce because Greek yogurt can break and get grainy if it boils aggressively.
- Removing every last bone from the leftover salmon before flaking is non negotiable unless you enjoy surprises of the worst kind.
03 -
- Flake the salmon into large chunks instead of tiny shreds because big pieces hold their texture better in the creamy sauce.
- Take the cream cheese out of the fridge thirty minutes before cooking so it melts seamlessly without scrambling the yogurt.