Creamy Leftover Salmon Skillet (Print version)

Creamy skillet meal turning leftover salmon into a nutritious, veggie-packed dish with tangy yogurt sauce.

# What goes in:

→ 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)

# Cooking steps:

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 soft and fragrant.
02 - Add the chopped baby 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 and stir in the softened cream cheese and Greek yogurt. Cook, stirring 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 minutes more until the salmon is heated through.
05 - Taste and adjust seasoning as needed. Serve hot, sprinkled with chopped chives. Spoon over cooked quinoa, rice, or whole-grain pasta if desired.

# Tips from flavorandfeast:

01 -
  • The Greek yogurt and cream cheese create a luscious sauce that tastes indulgent but keeps things light and protein packed.
  • It comes together in under thirty minutes, which means dinner is ready before you can even decide what takeout to order.
  • Leftover salmon transforms so completely that nobody at the table will suspect they are eating yesterday's dinner.
02 -
  • Stir the salmon gently with a folding motion rather than vigorous stirring, or you will end up with mushy fragments instead of beautiful flaky pieces.
  • Add the Greek yogurt off direct high heat if your pan runs hot, because it can separate and look grainy if it boils aggressively.
03 -
  • Use the best quality salmon you have for leftovers because this recipe has so few ingredients that every single one of them counts.
  • Reserve a few whole cherry tomato halves and a sprig of dill for garnish, because eating starts with the eyes and a pretty plate makes leftovers feel like a celebration.

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