Creamy Spinach-Artichoke Salmon

Name: Creamy Spinach-Artichoke Salmon
Total time: 20 min
Yield: 4
Ingredients: 1½ pounds salmon fillet, cut into 4 equal portions; ½ teaspoon salt, divided; ½ teaspoon ground pepper, divided; 1 tablespoon extra-virgin olive oil; ¼ cup halved and thinly sliced shallot; ½ cup heavy cream; ¼ cup low-sodium chicken broth; 1 teaspoon cornstarch; ¼ teaspoon garlic powder; 3 cups coarsely chopped baby spinach; ½ cup sliced marinated artichoke hearts

⏱ Active time: 20 min, Total time: 20 min👤 Serves 4

Instructions

1. Arrange rack in upper third of oven. Preheat broiler to high. Line a rimmed baking sheet with foil.
2. Place salmon skin side down on the prepared baking sheet. Sprinkle with ¼ teaspoon each salt and pepper. Broil, rotating once from front to back, until opaque in the center, 8 to 10 minutes.
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add shallot and cook, stirring, for 1 minute. Whisk together cream, broth, cornstarch, garlic powder and the remaining ¼ teaspoon each salt and pepper in a measuring cup. Add to the skillet and cook, stirring, until the mixture starts to thicken, about 2 minutes. Add spinach and artichoke hearts; cook, stirring, until the spinach has wilted, 1 to 2 minutes more. Remove skin from the salmon, if desired, and serve topped with the sauce.

Notes

In this easy weeknight dinner, the vegetables and sauce come together in one skillet in a matter of minutes while the salmon broils. Plus, the omega-3 fatty acids and loaded with vitamins and nutrients including B vitamins and potassium. Serving size: 4 oz. salmon & about ¼ cup sauce Calories: 373 Carbohydrates: 7g Dietary fiber: 2g Total sugars: 2g Protein: 31g Total fat: 24g Saturated fat: 9g Cholesterol: 112mg Sodium: 461mg

Save your own favorites.

ReciFavs is a free, simple home for your recipes. Sign up in ten seconds — no paywalls, no catch.

Get started →