Sometimes, the best dinners are the ones where everything comes together in a single pot, saving time and cleanup without sacrificing flavor. This One Pot Lachs Spinat hits that sweet spot — tender salmon mingling with fresh spinach, all cooked gently with garlic and onion in a creamy, lemon-kissed sauce. It’s a quiet kind of comfort that feels just right for those evenings when you want something nourishing but fuss-free.

I remember the first time I made this dish — the kitchen smelled like garlic and lemon, with the subtle hint of spinach wilting away in the pan. I was a little distracted by a phone call that cut short my usual prep, so I just tossed the ingredients in without overthinking it. Somehow, that casual approach made it even better. The salmon chunks stayed juicy, and the cream softened the greens into a silky embrace. It wasn’t perfect timing or plating, but it was exactly what I needed that night.

Ready in about 25 minutes, this dish fits well into busy weeknights without sacrificing fresh flavors.
It’s simple—and that’s kind of the point. No complicated steps, just straightforward cooking that feels approachable.
The combination of salmon and spinach provides a healthy balance of protein and greens without extra fuss.
If you’re watching your cream intake, you can dial it back a bit without losing the dish’s soul.

Don’t worry if you’re new to one-pot meals; this recipe is forgiving and doesn’t require fancy equipment. A sturdy skillet or pot does the trick, and it’s easy to adjust quantities if you’re cooking for one or more. Pair it with crusty bread or a light salad and you’ve got a dinner that feels put-together with minimal effort.

One Pot Lachs Spinat

Print Recipe

A simple and delicious one-pot meal featuring tender salmon and fresh spinach cooked together with aromatic garlic and onion, perfect for a healthy and quick dinner.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2

Ingredients

Scale

200 grams fresh salmon fillet, skin removed and cut into chunks
200 grams fresh spinach, washed and roughly chopped
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
100 milliliters vegetable broth
100 milliliters heavy cream
1 teaspoon lemon juice
Salt, to taste
Black pepper, to taste

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Instructions

Heat olive oil in a large skillet or pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the vegetable broth and bring to a simmer.
Add the salmon chunks to the pot, season with salt and black pepper, and cook for 5 minutes, gently stirring occasionally.
Add the chopped spinach and cook for another 3 minutes until wilted.
Pour in the heavy cream and stir gently to combine all ingredients.
Cook for an additional 2 minutes until the sauce thickens slightly.
Remove from heat and stir in the lemon juice.
Adjust seasoning with salt and pepper to taste.
Serve hot directly from the pot.

When it comes to kitchen gear, you really just need a good pan with a lid. No special tools required. I usually serve this with something simple on the side, like toasted baguette slices or a handful of roasted potatoes to soak up the sauce. If you want to mix it up, sometimes I swap the spinach for kale or add a pinch of chili flakes for a little heat. I haven’t tested all variations, but a squeeze of orange instead of lemon can change the vibe nicely.

FAQ

Can I use frozen spinach? Yes, but be sure to thaw and drain it well to avoid extra liquid in the pot.

What if I don’t have heavy cream? You can substitute with a lighter cream or even coconut milk, though the flavor will shift slightly.

How do I know when the salmon is done? It should be opaque and flake easily with a fork after about 5 minutes of cooking.

Give this cozy, one-pot meal a try tonight and see how something so simple can feel a little special. Save it, print it, and cook it whenever you need a dinner that’s straightforward but satisfying.