Name: Marry Me Salmon with Spinach
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 3 skinless salmon fillets (6–8 oz (170–225 g) each); 1 tablespoon extra virgin olive oil; 1 tablespoon unsalted butter; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; 4 garlic cloves (minced); 100 g baby spinach; ¼ teaspoon salt; ¼ teaspoon freshly ground black pepper; 1 teaspoon Italian seasoning; 50 g oil-packed sun-dried tomatoes (weighed after draining, then chopped); 100 g cherry tomatoes (halved); 120 ml heavy cream; 150 ml low-sodium chicken broth; 40 g Parmesan cheese (freshly grated)

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This Marry Me Salmon with spinach has golden fillets in a creamy Parmesan sauce with sweet cherry tomatoes and tangy sun-dried tomatoes. It cooks entirely in one skillet and is ready in 17 minutes.

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Marry Me Salmon fillets in a creamy sun-dried tomato Parmesan sauce with cherry tomatoes and spinach in a skillet.

Why You'll Love This Marry Me Salmon

Two layers of tomato: Cherry tomatoes give the sauce sweetness, while sun-dried tomatoes add a deeper tang.
Greens included: Baby spinach cooks into the sauce, adding vegetables without another pan.
Flexible serving: Pair the salmon with rice, pasta or mashed potatoes to make the most of the sauce.
Stovetop cooking: The fillets finish in the skillet, with no oven to preheat or baking dish to prepare.

I first started making Marry Me Salmon after seeing how popular Marry Me Chicken had become. The idea of tender protein in a creamy sauce packed with sun-dried tomatoes and Parmesan sounded like the kind of dinner my family would enjoy. Since salmon is something I cook regularly, it felt like a natural combination, especially when I want something richer than my usual Baked Salmon in Foil or Harissa Salmon. The richness of the fish works beautifully with the creamy sauce, creating a meal that feels comforting without requiring much effort.

What I like most about this recipe is how quickly it comes together. The salmon cooks in the same skillet as the sauce, which means fewer dishes and plenty of flavor. The baby spinach adds freshness, while the cherry tomatoes bring a little sweetness that balances the richness of the cream and Parmesan. It is the kind of salmon dinner that works for guests, family meals, or even a quiet dinner at home, just like my Garlic Butter Chicken Thighs when I want something simple but still full of flavor.

Marry Me Salmon served on a white plate with creamy sun-dried tomato Parmesan sauce, wilted spinach, and cherry tomatoes.

Key Ingredients in Marry Me Salmon

The complete measurements are in the recipe card; these are the ingredients that shape the dish.

Salmon and seasoning: I use salmon fillets because they cook quickly and pair well with the rich sauce. Salt and pepper bring out the fish's flavor before the sauce is added.
Olive oil, butter, and garlic: The combination of oil and butter gives my salmon a rich base without overwhelming it. Garlic adds the savory foundation for the sauce.
Spinach and two kinds of tomatoes: Cherry tomatoes bring sweetness, while sun-dried tomatoes give my sauce a more concentrated tomato flavor. Baby spinach adds color and soft leaves throughout.
Cream, broth, and Parmesan: I include chicken broth to lighten the heavy cream slightly while keeping the sauce flavorful. Parmesan adds savory depth to balance the tomatoes.

How to Make Marry Me Salmon

Here is a quick overview, with the complete instructions and measurements in the recipe card bel

1. Season and sear: Pat the salmon dry and season both sides. Sear in olive oil and butter until golden, then transfer to a plate.

2. Cook the spinach and tomatoes: Stir the garlic in the same skillet until fragrant. Add the spinach and remaining seasoning, followed by both types of tomato and the Italian seasoning.

3. Make the sauce: Pour in the heavy cream and chicken broth. Simmer gently, then stir in the Parmesan until melted.

4. Finish the salmon: Return the fillets to the sauce and spoon it over the fish. Cook gently until the salmon is done, then serve immediately.

Marry Me Salmon on a white plate with creamy sun-dried tomato Parmesan sauce, wilted spinach, and cherry tomatoes, cut into flaky pieces with a fork.

Helpful Swaps

Kale instead of spinach: Use chopped kale and allow extra time for it to soften before continuing with the sauce.
Half-and-half instead of cream: Half-and-half makes a lighter, less rich sauce than heavy cream.
Pecorino instead of Parmesan: Pecorino Romano gives the sauce a sharper cheese flavor.

Tips for Marry Me Salmon

Dry the surface: Blot the salmon thoroughly before seasoning so the surface browns more readily in the skillet.
Grate the Parmesan fresh: Freshly grated cheese melts more smoothly into the sauce than pre-shredded Parmesan.
Keep the simmer gentle: Avoid boiling the cream sauce, which can cause it to separate and lose its smooth texture.
Chop the sun-dried tomatoes small: Smaller pieces distribute their concentrated flavor through the sauce instead of leaving it in a few large bites.

How to Store Leftovers

I keep leftover salmon and sauce in an airtight container in the refrigerator for up to two days. Reheat gently over low heat until warmed through.

What to Serve with Marry Me Salmon

I like serving this salmon with rice with chicken broth and butter or mashed potatoes to catch the sauce. A piece of ciabatta bread works well for the same reason. For another vegetable on the plate, sautéed zucchini has a mild flavor that complements the creamy salmon. A Tomato Burrata Salad also adds a fresh contrast to the richness of the dish.