I was looking for a new salmon recipe tonight, one that might include spinach since we have an abundance of it now. And I thought, hmmm, what do I like to eat with spinach? SPINACH AND ARTICHOKE DIP! Of course when I went to find a recipe for it that uses salmon, Tieghan of Half Baked Harvest had one I had to try.
And that friends, is what I made tonight. Let me tell you, this is GOOOODDDDD. Like really really good! It’s basically like just eating the dip. But with salmon mixed in. It’s easy to make, tasty to eat and uses lots of pantry staples. I even said to Trevor after we ate it that this was ‘restaurant good’. Can you guess how much I liked this one? A lotttt!
Let me know how you like it in the comments below!
Creamy Spinach and Artichoke Salmon
- 4 salmon filets
- Kosher salt and freshly ground black pepper, to taste
- 1/2 teaspoon paprika
- 1 tablespoon extra virgin olive oil
- 3 tablespoons salted butter
- 2 small shallots, thinly sliced
- 3 cloves garlic, finely diced
- 1 teaspoon ground sage
- 1 can full-fat coconut milk
- 2 ounces cream cheese
- 1/2 cup grated parmesan
- 4 cups fresh baby spinach
- 1 (12 ounce) jar marinated artichokes, drained and roughly chopped
- juice from 1/2 a lemon
- Preheat the oven to 350 degrees. Rub the salmon with paprika, salt, and pepper.
- Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the salmon and cook for 2-3 minutes, until the salmon is seared on 1 side. If using skin-on salmon, sear the skin side. Remove from the skillet.
- To the same (oven-safe) skillet, add the butter, shallots, garlic and sage. Cook until the butter is browned and the garlic golden and caramelized. Add the 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. 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.
- Slide the salmon into the sauce. Transfer to the oven and bake 10-15 minutes or until salmon is cooked through.
- To serve, plate each piece of salmon, then spoon the sauce over top. Enjoy!
Slightly adapted from: halfbakedharvest.com