Creamy Spinach and Salmon Piccata Skillet

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A low-carb skillet meal combining tender salmon with a tangy lemon-caper piccata sauce and fresh spinach for a rich yet light keto dinner. This seafood-inspired keto (keto, low carb) ready in about 30 minutes pairs fillets, about 6 oz each salmon fillets, tablespoons olive oil, teaspoon salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Seafood cuisine 430 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Season 4 salmon fillets with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add salmon and cook for 4-5 minutes per side until golden and just cooked through. Remove salmon from skillet and set aside.
  2. Step 2: Reduce heat to medium and add 3 minced garlic cloves to the skillet, sautéing for 30 seconds until fragrant. Stir in 2 tablespoons drained capers, 1/4 cup freshly squeezed lemon juice, and 1/2 cup chicken broth. Let the sauce simmer for 3 minutes until slightly reduced.
  3. Step 3: Pour in 1/3 cup heavy cream and stir to combine. Allow sauce to thicken for 2-3 minutes, then add 3 cups baby spinach. Cook until spinach wilts, about 2 minutes.
  4. Step 4: Return salmon fillets to the skillet, spooning sauce and spinach over them. Cook for another minute to warm through. Garnish with 2 tablespoons chopped fresh parsley before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Creamy Spinach and Salmon Piccata Skillet take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creamy Spinach and Salmon Piccata Skillet?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.

Can I substitute ingredients in Creamy Spinach and Salmon Piccata Skillet?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Spinach and Salmon Piccata Skillet for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Creamy Spinach and Salmon Piccata Skillet keto?

Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes