one skillet white wine spinach artichoke salmon
A good way to not accidentally let that half-eaten bag of spinach in your fridge rot.
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!