Description
A rich and creamy salmon dish cooked with sun-dried tomatoes, artichokes, and fresh spinach, perfect for quick weeknight dinners.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 lb salmon fillets
- 1/4 teaspoon salt
- 3 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, chopped
- 1 cup artichoke hearts, chopped
- 2 tablespoons capers, drained
- 5 oz fresh spinach
- 1 cup heavy cream
- 1/4 teaspoon paprika
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Season salmon fillets with salt on both sides.
- Add salmon fillets skin-side down to the skillet and sear for about 4 minutes.
- Flip the salmon and reduce heat to medium; cook for another 4-5 minutes until flaky.
- Remove salmon from the skillet and set aside.
- Add sun-dried tomatoes and garlic to the skillet; cook for 1 minute.
- Add artichoke hearts and capers; cook for an additional 1-2 minutes.
- Add fresh spinach, stirring until wilted.
- Pour in the heavy cream and sprinkle paprika; simmer for 1 minute.
- Return salmon to the skillet, spooning sauce over it, and warm through for 1 minute.
Notes
For extra creaminess, add a bit of cream cheese to the sauce. Garnish with fresh basil or parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg