During these hard times we´re living in, there is nothing better than a restaurant-quality dish at home. This Creamy Seared Salmon Skillet with Spinach & Artichokes is just that. Loaded with flavors, easy to make and done in 30 minutes.
What makes this creamy salmon skillet so good, is that I used Greek yogurt instead of heavy cream. Not only does the Greek yogurt add an amazing flavor, but it makes this one-pan dish super healthy.
Like I said earlier, this skillet comes together in just 30 minutes. Making it the perfect dish for a busy weeknight dinner. Yet, it´s bold enough for an extraordinary weekend lunch next to a bottle of Spanish wine.
TIPS & TRICKS to Make this Recipe: Make sure your Greek yogurt is at room temperature. Otherwise it will curdle. Once you add the yogurt into the pan, make sure to heat it at a LOW heat. Once again, if you don´t it will curdle. I used fresh salmon here, but you can totally use frozen salmon that has been thawed out.
Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
SWEET SMOKED SPANISH PAPRIKA
SPANISH SEA SALT
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Watch the Video Below on How to Make this Creamy Seared Salmon Skillet with Spinach & Artichokes
Creamy Seared Salmon Skillet with Spinach & Artichokes
Ingredients
- 15 ounce fresh salmon 500 grams
- 15 ounce can artichoke hearts 240 grams
- 2 cups fresh spinach 4 oz / 100 grams
- 1/2 onion finely diced
- 4 cloves garlic finely minced
- 1/2 cup white wine 120 ml
- 1 tbsp extra virgin olive oil 15 ml
- 1/2 tsp sweet smoked Spanish paprika 1.30 grams
- 3/4 cup Greek yogurt at room temperature 210 grams
- handful freshly chopped parsley
- sea salt
- black pepper
Instructions
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Cut one 15 ounce piece of fresh salmon into 2 evenly sized fillets, pat them down with paper towels and season with sea salt & black pepper, drain a 15 oz can of artichoke hearts into a sieve and shake off any excess liquid, cut about 6 to 8 artichoke hearts into small pieces, grab 2 cups of tightly packed fresh spinach and roughly chop
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Heat a large nonstick fry pan with a medium-high heat and add in 1 tbsp extra virgin olive oil, after 2 minutes add the salmon fillets into the pan, skin side up, using a spatula gently push down on each fillet for 20 seconds, after 3 minutes flip the salmon to cook the other side (the thickness of my salmon fillets where 1 inch), after a total cooking time of 6 minutes, remove the salmon from the pan and cover with foil paper
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Using the same pan, lower the fire to a medium heat, add in 1/2 onion finely diced and 4 cloves garlic finely minced, mix with the oil and rendered fat from the salmon, after 2 minutes add in the pieces of artichoke hearts and continue to mix, after 3 minutes add in 1/2 tsp sweet smoked paprika, give it a quick mix and start adding the spinach into the pan, add in batches to not over-crowd, mix the spinach so it easily wilts, once all the spinach has been added and wilted, add in a generous 1/2 cup of white wine, season everything with sea salt & black pepper and mix, simmer for 1 to 2 minutes, turn off the heat
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Once the mixture has slightly cooled off, add in 3/4 cup of Greek yogurt at room temperature, season the yogurt with freshly cracked black pepper and mix everything together until well combined, add the salmon fillets back to the pan, heat it with a LOW heat and heat for a couple of minutes, or until everything is warm, serve at once, sprinkled with freshly chopped parsley, enjoy!
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razteo
03 . Aug . 2021Hi Albert – great recipe. Have you tried it with cream instead of yogurt?
Spain on a Fork
I actually have, and much prefer it with the yogurt 🙂 much love
03 . Aug . 2021Carbideguy
24 . Jan . 2021This was awesome!! Spectacular flavors!
Thank you!
Spain on a Fork
So happy to hear that! thanks for the comment 🙂 much love
26 . Jan . 2021Loretta
07 . Jan . 2021I live in Alaska and have actually gotten a bit tired of salmon. Not after trying this recipe.
Spain on a Fork
You all have some amazing salmon up there in Alaska! Thanks for the comment 🙂 much love
08 . Jan . 2021Sarah
03 . Nov . 2020AMAZING! the salmon was really good but the artichoke/spinach sauce was really the star and a unique way to incorporate the ingredients. This is my first one of your recipes, I’ve tried, excited to try more!
Spain on a Fork
I am so happy to hear that!!! thanks for the comment 🙂 much love
03 . Nov . 2020April A Estes
01 . Oct . 2020Delicious! I served it with a side of spicy roasted potatoes. Perfect weeknight dinner.
Spain on a Fork
So happy to hear that! thanks for the comment 🙂 much love
01 . Oct . 2020Creamy Seared Salmon Skillet with Spinach & Artichokes - Yum Goggle
[…] GET THE RECIPE […]
30 . Sep . 2020Cherylynn
Looks like another winner. I can’t wait to try it.
25 . Sep . 2020