CREAMY SPINACH ARTICHOKE SALMON
Creamy spinach artichoke salmon is just a little bit gourmet, and really easy to put together! There are lots of possible variations if you don’t like any of the ingredients.
The look on Royce’s face was a very obvious “not impressed” when he asked what was for dinner and I told him about this meal! Neither salmon nor artichokes are on the list of foods he likes.
Nevertheless, he finished his serving and begrudgingly admitted that it was actually quite nice! How can you not like a creamy, cheesy sauce?!
We are catching up with family this weekend for dinner – it has been a long time! Who else is ready to get back into the groove of socialising and out of the habit of being in pyjamas by 7pm (well, for at least one night a week anyway!)?
This recipe, albeit a slightly different version, is going to feature at family dinner. I’m thinking eye fillet steak, mushrooms and semi-dried tomatoes in place of the salmon and artichokes, served with roast potatoes and rocket. Restaurant quality!
The sauce can easily be made ahead too. Such a versatile meal 😊
CREAMY SPINACH ARTICHOKE SALMON
Creamy spinach artichoke salmon is just a little bit gourmet, and really easy to put together! There are lots of possible variations if you don’t like any of the ingredients.
Ingredients
SAUCE
- 340 g jar marinated artichoke hearts, drained (12oz)
- 1 capsicum (any colour)
- 1 small brown onion
- 3 cloves garlic
- Zest of 1 small lemon
- 1 tsp vegetable stock powder dissolved in 1 cup boiling water (250ml)
- 1/2 cup lite cream cheese (125g)
- 2 tsp lemon juice
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp sugar
- 120 g baby spinach (4.2oz)
- 1/4 cup finely grated parmesan (23g)
POTATOES
- 700 g new (baby) potatotes (1lb 9oz)
- 2 tsp olive oil
SALMON
- 4 small salmon fillets, deboned (approximately 450g/1lb)
- 2 tsp olive oil
Instructions
PREPARE SAUCE INGREDIENTS
Roughly chop artichokes. Finely dice capsicum and onion and crush garlic.
COOK POTATOES
Place potatoes in a large saucepan and cover with water. Bring to the boil and cook for 15-20 minutes (depending on size of potatoes), until tender.
MAKE SALMON AND SAUCE
Meanwhile, rub salmon with oil, concentrating on the skin, and season with salt and pepper. Heat a large frying pan on medium-high. Add salmon, skin side down, and cook for 3-4 minutes, until crispy. Turn over and cook for a further 2 minutes, or until salmon is just cooked to your liking. Remove from pan onto a plate.
Reduce heat to medium. If there is no oil left in pan, add a drizzle of olive oil. Add artichokes, capsicum, onion, garlic and lemon zest. Cook for 3-4 minutes, until soft. Stir in stock, cream cheese, lemon juice, oregano, paprika and sugar. Simmer for 2 minutes, until slightly thickened. Stir in spinach and parmesan, until spinach is wilted. Season to taste with salt and pepper. Add salmon back to pan and cook for a further minute, until warmed through.
SERVE
Drain cooked potatoes, drizzle over oil and season with salt and pepper. Divide salmon and potatoes between warmed individual serving plates and spoon sauce over the top.
Recipe Notes
WINE MATCH: A Chardonnay.
GLUTEN-FREE OPTION: Use gluten-free stock powder.
INGREDIENT SWAPS / NOTES: If you don’t like artichokes, semi-dried or sundried tomatoes would be a good alternative (reduce quantity to 125g / 4.4oz). You could use fresh crusty bread instead of (or in addition to) the potatoes. This meal works well with chicken too - try chicken tenderloins. You will need to pan fry for a little longer, to ensure they are fully cooked through.
STORING AND REHEATING: Store individual portions in containers in the fridge and reheat in the microwave.
