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Monday, September 23, 2019

Salmon over "Creamed" Spinach

This is such an delicious meal of salmon served over a creamy bed of spinach. I took out the butter and cream cheese and used fat free half and half and Laughing Cow cheese. I'm not a huge fan of heavy creamed spinach. As a matter of fact, I will usually pass right by it if I can. This is recipe is fresh and light! 


  • 2 pieces of Salmon
  • 1 tsp extra virgin olive oil
  • Pam cooking spray
  • 1 red bell pepper, diced
  • 2 cloves of garlic, minced
  • 4 cups baby spinach
  • 2 wedges of Laughing Cow Cheese (I used the spicy pepper jack mmmmm)
  • 1/4 cup fat free half and half
  • 3 tbsp. locatelli or parmesan cheese
  • salt
  • pepper


  1. Preheat oven to 450 and spray a baking sheet with Pam. Season the fish with salt & pepper. (I like to put the baking sheet in the oven while it is coming up to temp so when I place the salmon skin side down, it sizzles and gets all crispy.) 
  2. Cook for about 15 to 20 minutes depending on the thickness, flipping for a few minutes at the end. 
  3. Meantime, in a large skillet, add 1 tsp of olive oil, the red bell pepper and garlic. Cook for a few minutes. 
  4. Add the spinach, season with a pinch of salt & pepper and mix until the spinach is wilted. 
  5. Add the Laughing Cow Cheese (you will have to smush it a bit), locatelli or parmesan cheese, half and half and mix well. 
  6. Let that simmer on low heat until your fish is done. 
  7. Divide the spinach mixture between 2 plates and top with fish. 

This recipe makes 2 servings at 3 points each on WW Freestyle Program. 


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