Creamy Spinach & Artichoke Salmon

An Easy Salmon Recipe That ISN'T BORING

This is one of those recipes that I thought of off the top of my head, inspired by another salmon dish that I recently cooked. If you love spinach artichoke dip, you’re gonna love this!! It’s creamy, garlic infused, with chunks of artichoke hearts and spinach. Served perfectly over a bed of rice, quinoa, orzo pasta, you name it!!

I have a video to go along with this recipe if you’d like to follow along and see how it’s made.

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes

Servings: 2

Ingredients:

• 2 pieces of fresh salmon

• 2 tbsp butter

• 2 tbsp avocado oil (any oil will be fine, this is just my preference because it has a high heat index)

• 1/2 cup of heavy cream

• a splash of chicken broth (veggie is ok, too)

• 6 marinated artichoke hearts, roughly chopped

• Squeeze of lemon juice

• 2 cloves of garlic or however much your heart desires

• 1/2 a shallot or however much your heart desires

• 1 cup basmati rice, quinoa, or orzo pasta

• 1/2 cup of freshly grated parmesan cheese

• 2 handfuls of spinach

• Tony’s creole seasoning

• Citrusy garlic seasoning from Trader Joe’s (optional)

• Garlic salt

• Garlic powder

• Onion powder

• Smoked paprika

• Pepper

Directions:

1. Preheat oven to 400 degrees. Start cooking the basmati rice in a rice cooker. You can make it on the stovetop as well, this is just how I like to make mine.

2. Start heating avocado oil in a medium-sized pan over medium-high heat. Pat dry and season salmon to your liking. I like to use Trader Joe’s Citrusy Garlic seasoning blend, Tony’s creole seasoning, and freshly cracked black pepper.

3. Place salmon seasoned side down in the pan for about 1-2 minutes or until it has a golden brown crust/color, cut the heat to low-medium. Move salmon to a backing sheet and pop into the oven for about 8-10 minutes or until fully cooked.

4. Melt the butter in the pan, adding shallots and letting them soften for about 1-2 minutes, then add minced garlic. Stir until fragrant!

5. Add heavy cream and a splash of chicken broth, mixing everything together. Cut the heat to a low simmer, then add freshly grated parmesan cheese. Stir until the cheese is melted.

6. Season the sauce with your heart on this one. I usually just eye all of my seasonings. I like to use garlic salt, garlic powder, onion powder, Tony’s Creole seasoning, paprika, and black pepper. Add two handfuls of spinach and incorporate everything together, letting the spinach wilt down and soften for about 2-3 minutes.

7. Transfer the salmon to the pan and smother with the sauce. Plate your salmon over a bed of basmati rice and drizzle the extra sauce over the top. A squeeze of fresh lemon juice on top is a nice touch! Enjoy :)

Let me know your thoughts on this recipe! Always looking to improve them or try something new!