Servings: 4 servings 1x
Ingredients
- 4 skin-on salmon fillets (4-5 ounces each)
- Fine salt and black pepper
- Nonstick cooking spray
- 1 tablespoon olive oil, divided
- 1 medium shallot, finely chopped (about ¼ cup)
- 1 (14-ounce) can artichoke heart quarters, drained and cut in half
- ⅓ cup sun-dried tomatoes packed in oil, drained*, cut into strips
- 4 garlic cloves, minced
- 1 (5-ounce) bag fresh baby spinach
- 1 ½ cups half and half**
- ¼ teaspoon paprika
- ¼ cup fresh basil leaves, sliced
- Red pepper flakes
- Fresh lemon wedges (for serving)
Instructions
- Pat the salmon dry with paper towels, then season with salt and pepper.
- Place a large skillet over medium-high heat; mist with non-stick cooking spray. When the skillet is hot, add 2 teaspoons of olive oil, swirling the pan to coat.
- When the oil is hot, place the salmon fillets in the skillet with the skin-side up. Cook, undisturbed, for 4 minutes. Then, use a spatula to carefully flip each fillet. Cook for an additional 3-4 minutes or until the fish flakes easily with a fork. Remove salmon to a clean plate and set aside.
- To the same skillet, add remaining 1 teaspoon of olive oil, reduce heat to medium and swirl the pan to coat.
- Add shallot and cook for 1-2 minutes or until they start to soften, stirring frequently.
- Add the artichoke hearts, sun dried tomatoes, and garlic. Continue to cook for 1 minute, stirring occasionally.
- Add the spinach to the pan. Cook 2-3 minutes, stirring constantly, until the spinach starts to wilt.
- Stir in the half and half and paprika. Allow mixture to come to a gentle simmer. Season with salt and pepper and stir.
- Add salmon fillets back to the skillet and remove skillet from heat. Sprinkle with basil and red pepper flakes. Serve with lemon wedges.
Notes
*If using sun-dried tomatoes that are not packed in oil (i.e. dry), slice them and then soak them in boiling water for 10 minutes to soften; drain before using
** For dairy-free, substitute 1 1/2 cups plain, unsweetened non-dairy creamer
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
- Serving Size: 1/4 of the recipe
- Calories: 392
- Fat: 25 g
- (Sat Fat: 7 g)
- Sodium: 406 mg
- Carbohydrate: 13 g
- (Fiber: 5 g
- Sugar: 3 g)
- Protein: 28 g
- Cholesterol: 98 mg