Easy One-Skillet Creamy Tuscan Salmon
Ingredients
The salmon
-
4
fillets
skin-on salmon
-
1
tablespoon
olive oil
-
1
teaspoon
olive oil
-
1
medium
shallot
The sauce
-
1
14-ounce can
artichoke heart quarters
-
⅓
cup
sun-dried tomatoes
-
4
cloves
garlic
-
1
5-ounce bag
fresh baby spinach
-
1 ½
cups
half and half
-
¼
teaspoon
paprika
-
¼
cup
fresh basil leaves
-
to taste
red pepper flakes
-
to taste
fine salt
-
to taste
black pepper
-
for serving
fresh lemon wedges
Instructions
- Pat the salmon dry and season with salt and pepper.
- Heat a skillet with non-stick spray and 2 teaspoons of olive oil over medium-high heat.
- Place salmon in the skillet skin-side up and cook undisturbed for 4 minutes, then flip and cook for another 3-4 minutes until cooked through.
- Remove salmon and set aside.
- In the same skillet, add 1 teaspoon of olive oil and reduce heat to medium.
- Add shallot and cook until softened, then add artichoke hearts, sun-dried tomatoes, and garlic, cooking for 1 minute.
- Add spinach and cook until wilted, then stir in half and half and paprika, allowing to simmer.
- Return salmon to the skillet, sprinkle with basil and red pepper flakes, and serve with lemon wedges.
Nutrition Facts (estimated)
Servings
4
Calories
392
Total fat
25g
Total carbohydrates
13g
Total protein
28g
Sodium
406mg
Cholesterol
98mg
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