Creamy Spinach and Artichoke Salmon.
This Creamy Spinach and Artichoke Salmon is a delicious blend of rich flavors and nutritious greens!
Equipment
- Large Skillet or Frying Pan
- Spatula
- Measuring cups and spoons
- Knife and cutting board
- Serving platter
Ingredients
Ingredients
- 4 fillets salmon skin on or off
- Kosher salt
- black pepper
- 1/2 teaspoon paprika
- 1 tablespoon extra virgin olive oil
- 3 tablespoons salted butter
- 2 small shallots sliced or smashed
- 3 cloves garlic smashed
- 2 tablespoons chopped fresh sage
- 1/2 teaspoon crushed red pepper flakes
- 1 1/4 cups canned full-fat coconut milk or heavy cream
- 2 ounces cream cheese cubed
- 1/2 cup grated parmesan or manchego cheese
- 4 cups fresh baby spinach
- 1 jar marinated artichokes roughly chopped
- 1/2 lemon juice from
- Flaky sea salt for sprinkling
Instructions
Cooking Instructions
- Start by seasoning your salmon fillets with kosher salt, black pepper, and paprika.
- In a large skillet, heat the extra virgin olive oil over medium heat. Add the salmon fillets skin-side down and sear for about 4-5 minutes. Flip and cook for another 3-4 minutes until cooked through. Remove and set aside.
- In the same skillet, add the salted butter. Once melted, toss in the sliced shallots and smashed garlic. Sauté for 2-3 minutes until translucent.
- Add the chopped sage and crushed red pepper flakes. Pour in the coconut milk and bring to a simmer. Stir in cream cheese until melted, then add parmesan until thickened.
- Stir in spinach and artichokes, cooking until spinach wilts. Add lemon juice and season to taste.
- Return salmon to the skillet, spooning sauce over it. Simmer together for 1-2 minutes, then serve on a platter with additional sauce and flaky sea salt.
Notes
- Ensure salmon is at room temperature for even cooking.
- Substitute cream cheese with a vegan alternative if desired.
- Adjust sauce thickness with more coconut milk or cream as needed.
- Ensure cheese is gluten-free for a gluten-free option.