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.

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

1. 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.

2. 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.

3. 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.

Recipe created by Daniela’s Dish for Sena Sea.