Creamy Spinach & Artichoke Skillet Salmon
Creamy Spinach & Artichoke Skillet Salmon. Sautéed Coho salmon seasoned with salt, pepper, and paprika. Plated on top of a creamy spinach and artichoke sauce with crispy sage, lemon juice, cream cheese, and Parmesan. Think spinach artichoke dip but SO much better. A cozy Thursday night fall salmon to get the weekend started right…cheers ;)) !!
Another fall Thursday, another fall salmon. I am super into the cozy salmon dishes lately. There are just so many ideas I have for salmon recipes, and not to mention they look so beautiful when plated with all the fall ingredients, am I right?!
This is one we have made before, but we had to do it again because we loved it so much. And it seemed like you guys really loved it too. So we figured why not do it again. Bonus? It’s super easy because it’s all done in one big skillet. You’ve got to love skillet dinners.
And that was exactly what we needed today because our kitchen is being repainted. So we had to vacate the kitchen basically all day until late this afternoon. So we needed something quick because if you want good lighting in photos at this time of year you need to start early. We are losing daylight so quick and I am absolutely so sad about it :((
But aside from the fact that this salmon is quick and easy, it is also so delicious, a little decadent, and definitely addicting. It’s like eating spinach artichoke dip but with a crispy on the outside, melt in your mouth juicy and flaky on the inside sautéed salmon. it’s a little cheesy, a little lemony, a little herby. It has all the right flavors for a fall salmon.
And you guys know I could probably eat salmon all seven days of the week because I love it that much.
Anyway, happy Thursday !! I am so happy it is finally time to start my weekend. Work has been dragging, but we made it to the weekend…finally. And I have so many more fall dishes I will be sharing with you guys this weekend so stay tuned !!
Ingredients
3 (8 ounce) salmon filets
salt and pepper
paprika
3 tablespoons olive oil
3 tablespoons butter
1 shallot; chopped
1 garlic clove; chopped
3 tablespoons fresh sage; chopped
1/4 teaspoon or more red pepper flakes
1 cup half and half
4 ounces cream cheese; torn into pieces
1/3 cup parmesan cheese
10 ounces fresh baby spinach
1 (14 ounce) can artichoke quarters; drained and chopped
juice of 1 lemon
Directions
Sprinkle the salmon with salt, pepper, and paprika. In a large cast iron skillet, heat the olive oil. When the oil is hot, add the salmon and cook for 3 minutes. Carefully remove salmon from the skillet and set aside.
In the same skillet, melt the butter. Add the shallots and garlic. After a few minutes add the sage and cook until browned. Add the red pepper flakes, half and half, and cream cheese. Season with salt and pepper. Simmer over medium heat, stirring until smooth. Add the parmesan, spinach, and artichokes. Cook until spinach has wilted. Stir in the lemon juice.
Transfer the salmon back to the skillet with the sauce. Bake in a 350 degree oven for about 10 - 15 minutes until the salmon is cooked through.
