- 4 salmon filets, skin on or off
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 large shallot, diced
- 4 garlic cloves, minced
- 1 tablespoon thyme leaves, roughly chopped
- 1 ½ cups whole milk
- 1 tablespoon cornstarch
- 1 cup marinated artichoke hearts, roughly chopped
- 2 cups baby spinach, chopped
- ⅓ cup grated parmesan
- Season salmon with salt and pepper.
- Heat olive oil in a large pan over medium-high heat. Once hot, add salmon (skin side down if your salmon has skin) and cook, flipping once, until just cooked through to your liking. Remove salmon from pan.
- Add butter to pan and reduce heat to medium. Once butter melts, add shallot and let cook for 3-5 minutes until softened. Add garlic and thyme and cook for an additional minute.
- Reserve ¼ cup of milk, and pour remaining milk into the pan. Let mixture simmer for about 5 minutes.
- Whisk together the reserved milk with cornstarch and then slowly add it to the pan, stirring constantly to help thicken the sauce.
- Add artichokes and spinach and cook for another couple of minutes until artichokes are fully warmed through and spinach has wilted. Add parmesan and stir to combine. Taste and add salt and pepper as needed.
- Return salmon to pan to warm through.
- Serve with salad, rice and/or lots of crusty bread!
Oh hey, welcome to my new favorite thing! SURELY, I haven’t said that before.
I can feel all the eye rolls.
But really! This is one of the best salmon dishes I’ve made in a long time, and I make a lot of salmon. Like, A LOT. It’s my fish of choice and I will happily eat it every single day if given the choice.
I first made an iteration of this dish on Christmas because, naturally, that is the perfect time to test something new. My parents are definitely troopers, but in my defense it wasn’t the worst thing in the world. In fact, it was delicious and I meant to perfect it back in January and share.
But I decided to do Whole 30 in January. And then I went to India in February. March was some excuse I can’t seem to remember right now.
So here we are! I made this spinach artichoke salmon twice this past weekend because so many of you reached out after I shared a quick photo in my stories on Instagram. I had to do a final test right away so I could share the recipe now!
Serve it with rice, noodles or bread to sop up all that delicious creaminess. Tonight I ate leftovers with roasted cauliflower and kale because sometimes carbs are NOT the answer (I can’t believe I just said that. I’m sorry). Either way is good!!
I love this dish because it’s fancy enough for a dinner party (or, um, Christmas dinner?) but can just as easily be made on a Wednesday. And if you’re having a dinner party on a Wednesday? You are my people and I love you.