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The Boat Shed Kitchen

Creamy Tomato Salmon Skillet

This Creamy Tomato Salmon Skillet is rich, savory, and loaded with comforting flavors. Tender salmon fillets are nestled in a velvety tomato sauce with garlic, Parmesan, and spinach—making it a perfect weeknight dinner that feels restaurant-worthy.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 4 skinless salmon fillets
  • 3.5 garlic cloves minced
  • 1 yellow onion finely chopped
  • 2 tsp salt
  • 2.2 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp dried sage
  • 1 tsp sweet paprika
  • 1 tsp fresh chili or red chili flakes, more to taste
  • 1 anchovy fillet in oil
  • 2.5 tbsp tomato paste
  • ¼ cup chicken broth
  • 1 ⅔ cups crushed tomatoes
  • 3.5 oz spinach
  • 1.5 oz grated Parmesan
  • 2 tbsp chopped parsley

Method
 

  1. Finely chop onion and mince garlic.
  2. Pat salmon dry and season with 1 tsp salt and black pepper.
  3. Heat olive oil and butter in skillet.
  4. Sear salmon 3–4 minutes per side. Remove and set aside.
  5. Lower heat. Sauté onion and garlic for 2 minutes.
  6. Add anchovy, chili, remaining salt/pepper, oregano, sage, and paprika.
  7. See full steps with tips & photos → https://theboatshedcafe.com/creamy-tomato-salmon-skillet/

Notes

  • Anchovy adds depth but won’t taste “fishy”—skip if desired.
  • For extra creaminess, stir in ¼ cup heavy cream with the Parmesan.
  • Leftovers reheat well the next day for pasta or grain bowls.