Salmon is chocked full of omega-everything and a great addition to any diet. But, plain salmon can be a bit boring. This salmon recipe is not only a breeze to make, but it’s loaded with as much healthy green spinach as you want to add AND it’s exploding with savory flavor!
And did I mention it’s a one pan dinner? Why, yes, yes it is. So without further ado, let’s get to cookin’!
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FAT PEOPLE EAT HEALTHY TOO!
So, the hubs and I are fluffy people. Shocking, I know! But we do eat mostly healthy food and even more so since Mr. Dimples started his weight loss challenge. I created this salmon recipe a while ago and luckily, it fits into his mostly keto-ish plan, because it’s SO GOOD!
This salmon dish packs a savory punch, tastes decadent, and is filling so we’re not feeling deprived in the least over here. But honestly, this girl likes to serve it with real mashed potatoes, not the cauliflower-fakes, when we’re not watching our carbs. 😉
Here’s what your gonna need to create this luscious dish:
SALMON – Duh. Right? I’m told the best salmon is wild caught salmon. I’m not a stickler on that point and I like the frozen Atlantic salmon portions from Sam’s Clubs. They are individually wrapped frozen portions so you only take out as many as you need for the recipe.
SPINACH – Baby or grown up, that’s your call. 😉
ARTICHOKE HEARTS – Whether you use canned or marinated artichokes from a jar, (I’ve used both and they are equally good) drain off the liquid. I try to keep a big jar of the artichoke hearts they sell at Sam’s Club or even Costco on hand at all times; they’re more economical AND I can use more in this recipe.
CAPERS – In my opinion, the salty, briny flavor of capers really takes this salmon recipe to the next level.
DILL & LEMON PEPPER – Even if you don’t use any of the other seasonings, these are the two must-haves for this dish. Don’t be shy about them either. They are tasty but not strong enough to overpower the salmon. I don’t think it tastes dilly at all, but if you don’t like dill, try oregano or basil instead.
BLACKENING SEASONING – I’m a spice weeny, but a little bit of a blackening or cajun season like Zataran’s, give this recipe a bit of zing. You could also just add a bit more pepper.
GARLIC – Because every recipe has to have garlic. Right?
SALT & PEPPER – I add a bit of kosher salt and ground pepper to my spice mix. Be careful not to over salt though.
OLIVE OIL & BUTTER – I’ve included amounts on the oils but honestly I just eyeball most of these ingredients. Just add enough oil so the salmon doesn’t stick. And even if you don’t want to add butter at the beginning, add about a tablespoon at the very end.
WHITE WINE – I’m a non-drinker unless you count Dr. Pepper. But I do keep a bottle of white cooking wine in the pantry because it adds a certain flavor to some recipes, like this spinach artichoke salmon recipe. But if you don’t have it on hand, a splash of chicken broth works too.
If you love seafood, you might like to try Honey Lime Shrimp Tacos with Coconut Mango Slaw
HOW TO MAKE THIS SAVORY SALMON RECIPE
- On medium-high, heat about a tablespoon+ of olive oil/butter in a large skillet. I love this skillet so much I’ve bought it twice and have the smaller 8-inch skillet as well.
- Combine all of your spices including the salt and pepper on a plate. I use a paper plate, because, ONE dish, remember?
- Using tongs like these, lightly dip salmon, on both sides, into the spice mixture.
- Saute’ salmon in the heated skillet until just cooked through. I’m guessing about 4-6 minutes on each side depending on the thickness of your salmon. Then remove to another plate. Yes, at this point, it can be another paper plate. 😉
- Reduce the heat slightly and add another tablespoon-ish (technical term) to the same skillet. Add the spinach to the skillet and saute’ until it’s almost completely wilted. You can add a little S&P to the spinach at this point if you want. Then, add the garlic and the drained artichoke hearts. Continue to saute’, moving the veggies around with the tongs, until heated through.
- Now, reduce the heat to medium and scooch the veggies around (this recipe is full of technical cooking terms) to make an open space and add that tablespoon of butter and a splash of white wine or broth. Stir it around with the veggies.
- Add the salmon back in on top of the spinach, artichoke mixture, and sprinkle on some capers. Cover the pan and let the butter, wine sauce reduce a little and the flavors combine; approximately 5 minutes.
- I like to serve this in my new pasta bowls I picked up at TJ MAXX. They are similar to these. Garnish with parmesan cheese if you want and serve with a carb if you eat them. Might I suggest mashed potatoes – FOR REAL!
If you’re visual, here is a one minute how-to video:
PRINT IT or PIN IT!
Spinach Artichoke Salmon
- 4 *4 oz Salmon Filets (I like the frozen ones at Sam's club) Or 16 oz. total
- 2 tbsp butter
- 1-2 tbsp olive oil extra virgin
- 1-2 tbsp lemon pepper
- 1-2 tbsp dill I like LiteHouse Freeze Dried Dill
- 1/8 tsp Blackened Seasoning; like Zatarain's optional or you can use more or less
- Salt & Pepper
- 1 14 oz can, artichoke hearts marinated or unmarinated – whatever you have
- 1 9-10 oz bag of fresh spinach
- 2 cloves garlic mi
- 2 tbsp capers approximate
- 1 glug white wine or chicken broth approximately a quarter cup
- Lemon & juice for garnish
- Parmesean or asiago cheese for garnish
- Heat olive oil in a large skillet on medium to medium high.
- Mix together seasoning & herbs – lemon pepper, dill, blackened seasoning, and a little kosher salt & pepper on a plate.
- Using tongs, lightly dip salmon filets in seasoning mix (or sprinkle over the top) to season them. Saute' them in them in the heated pan until just cooked through. Flip halfway through cooking – Approx. 4-6 minutes per side. Then remove cooked salmon to a separate plate.
- If necessary, add a tiny bit more oil to the same pan then saute' spinach and garlic until the spinach is halfway wilted. At this point, add the artichoke hearts, capers, and S&P to taste, and saute' until the spinach is finished wilting.
- Stir in the butter and the glug of wine or broth and once it comes to a boil let it reduce down for a minute before adding the salmon back into the pan. Reduce the heat to low, cover and let it simmer for another 2-3 minutes. (At this point you can drizzle with lemon juice if you want; I usually don't.)
- Serve alone or with a side of rice, noodles, or my favorite – mashed potatoes.
- Garnish with a little parmesean or asiago cheese and a lemon wedge if you want to get fancy. 😉