One Skillet Spinach and Artichoke Salmon

Posted by on Feb 27, 2020 in blog

Spring may be a few weeks away…but we have yet to see much proof of that. In the meantime, I am continuing to find hearty, healthy, and simply delicious winter recipes that not only fill our bellies but also our home with the most amazing aromas. This One Skillet Spinach and Artichoke Salmon is the perfect example of all of the above. Plus you guys have been loving our one skillet recipes like this one and this one so we thought we could continue the trend!

What I love about this recipe: It is sort of like eating spinach artichoke dip for dinner, but substituting the heavy cream with coconut milk subtracts the guilt but leaves the rich creaminess! Simply simmer the sauce and bake the salmon and you will have dinner in under 30 minutes! Plus, it is from one of my favorite food blogs: Half Baked Harvest

Enjoy this dish with a side of roasted potatoes or over cauliflower rice to sneak an extra veggie in there! 

Xoxo, Claire and the Mamas at Mama Jess

One Skillet Spinach and Artichoke Salmon
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Ingredients
  1. 4 salmon filets, skin on or off.
  2. 3 tbsp salted butter
  3. 1 large shallot, finely chopped
  4. 3 cloves garlic, smashed
  5. 2 tbsp fresh sage, chopped
  6. 13 oz canned full-fat coconut milk (can sub heavy cream)
  7. 2 oz cream cheese
  8. 1/2 cup Parmesan cheese, grated
  9. 4 cups baby spinach
  10. 12 oz jar marinated artichoke hearts, strained and chopped
  11. Juice of 1/2 a lemon
  12. 1/2 tsp paprika
  13. Salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees. Rub the salmon with paprika, salt, and pepper, set aside.
  2. In an oven safe skillet, add the butter, shallots, and garlic. Cook until the garlic is fragrant, 2 minutes.
  3. Add sage and continue cooking another 2-3 minutes, until the butter is browned and the garlic golden and caramelized.
  4. Add the crushed red pepper flakes, coconut milk, and cream cheese. Season the sauce with salt and pepper. Bring to a simmer over medium heat, stirring constantly until smooth and creamy.
  5. Add the Parmesan, spinach, and artichokes, and cook until the spinach is wilted, 3-5 minutes. Stir in the lemon juice. Remove from the heat. If desired, remove the smashed garlic.
  6. Nestle salmon into the sauce. Transfer to the oven and bake 10-15 minutes or until salmon is cooked through.
  7. Enjoy!
Adapted from Half Baked Harvest
mama jess http://mamajess.com/