one skillet white wine spinach artichoke salmon
While developing this recipe, I had to wait for a massive apocalyptic fucking stormcloud to blow through before photographing, and that was assuredly the longest part of the process.
This is to say, we’ve got a quickie today.
Nudge nudge.
To my credit, I took advantage of that mid-recipe hiatus to start my laundry and call in a plumber for later in the week. Still annoying, though. I got back from grocery shopping and set up my stage only for a behemoth tempest to wipe out all the light I had (which wasn’t much in the first place) for 30 minutes.
Which, dear people, is about as long as this recipe takes to cook up on a weeknight.
Befitting that I’m sharing this One Skillet White Wine Spinach Artichoke Salmon on a rainy week here in FL. It’s light but extremely cozy and rich, and takes no time at all to prep up for dinner and/or meal preps. A creamy parmesan-infused lemon wine sauce is speckled with spinach, marinated ‘chokes, and a pop of garlic and seasonings. Pour that shit all over your tender and crispy salmon filet and you’ll be begging for another round before you even finish the first time.
Ayooo.
Okie Dokie Artichokey
Whenever I share a salmon recipe, it’s a safe bet that I’ve visited Trader Joe’s within the last week. They have lovely filets that are pretty reasonably priced.
Choose whatever variety you like, ensure they’re sliced into portions (4-6 oz is a good range), and set onto a plate with paper towels atop. Dry salmon = crispy salmon. Wet salmon = floppy slimy salmon. Not great.
On another shallow plate, toss together your dredge: flour, smoked paprika, garlic powder, salt, and pepper.
Heat some oil in your cast-iron skillet. Coat both sides of the salmon filets in the flour, shaking off excess, and set in the pan. Sear 4-5 minutes per side until golden and easily released with a spatula. Limited release, while fancy and exclusive for streaming services, in this case means your salmon isn’t ready to be flipped.
When the salmon is nice and golden, scoot to a plate.
Drop a couple knobs of butter in the pan and swirl until melted. Then, toss in minced garlic, shallot, Italian seasoning (I’ve been loving Trader Joes’ sofrito mix), and lemon zest. Stir just until fragrant, then pour in white wine and vegetable broth. Reduce a couple minutes.
Next, measure in heavy cream, cream cheese – softened to room temp – and a flicker each of salt and pepper. Simmer the liquids gently, stirring often with a wooden spoon, until the cream cheese melts down and the sauce becomes creamy, thick, and tempting.
Finish with lots of baby spinach, a jar of marinated artichokes, and some fresh grated parmesan cheese. Stir until the cheese is incorporated and the spinach wilts down. Taste for salt and pepper and adjust as needed.
When I have orzo around – which, oddly, I don’t right now – I love a hunk of fish and lots of sauce served overtop the silly rice-like pasta. Otherwise, rice is my second favorite accompaniment, but if you’re ambitious, try some mashed potatoes. Totally decadent.
Have a relaxing and tasty Tuesday, peeps!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
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one skillet white wine spinach artichoke salmon
Ingredients
- 1 1/2 lb salmon
- 1/4 cup all purpose flour
- 1 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 small shallot, minced
- 1 tsp Italian seasoning
- 1 tsp lemon zest
- 1/2 cup dry white wine
- 1/2 cup vegetable broth
- 1 1/4 cup heavy whipping cream
- 4 oz cream cheese, softened
- 2 cups baby spinach
- 1 jar marinated artichokes, drained
- 1/3 cup fresh parmesan cheese, grated
- rice, orzo, or mashed potatoes, to serve
Instructions
- Pat the salmon very dry with paper towels. If not already, slice into 4-6 oz filets.
- Heat 2 tablespoons olive oil in a skillet over medium. On a shallot plate, toss together the flour, smoked paprika, garlic powder, and a pinch each of salt and pepper. Dredge both sides of the salmon filet in the flour mixture and set into the skillet. Sear 4-5 minutes per side until crispy and starting to flake. Move to a plate.
- Drop in the butter and allow to melt. Swirl in the garlic, shallot, Italian seasoning, and lemon zest for 1-2 minutes until fragrant. Pour in the wine and broth and simmer until slightly reduced, about 1-2 minutes.
- Add the heavy cream and cream cheese. Swirl the cream cheese in the pan until melted, about 4-5 minutes. Throw in the spinach, artichokes, parmesan, and a pinch each of salt and pepper. Cook until the cheese melts. Slide the salmon filets and any juices in the pan and heat for a couple minutes until warmed through.
- Serve over rice, pasta (I love orzo here), or mashed potatoes, as desired. Some extra basil and black pepper never hurt either!
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