This one-skillet salmon with creamy spinach artichoke sauce is so comforting and packed with flavor and veggies! It’s paleo, Whole30 compliant and keto friendly. Serve alone or over cauliflower rice for a hearty, delicious and healthy meal!
Spinach artichoke is one of my absolute favorite flavor combinations, so I love trying it in different recipes!
Whether it’s this vegan dip, a pizza, creamy soup or even chicken burgers, I just can’t get enough. And I know you’re going to love this one-skillet salmon version as much as I do!
We have seasoned salmon fillets, pan fried and then baked with a creamy, flavor-packed spinach artichoke sauce. It’s simple but also fancy and quick enough to make for weeknights.
What You Need to Make Salmon with Creamy Spinach Artichoke Sauce
Don’t let the long ingredient list intimidate you! Many of the ingredients are spices and aromatics, to make sure you get the most flavor possible from the salmon and sauce.
Here’s what you’ll need to prepare the spinach artichoke salmon:
- 4 salmon fillets, with or without skin
- smoked paprika
- Balanced Bites super onion spice blend (or a mix of onion powder and dried chives)
- Sea alt and black pepper
- avocado oil or olive oil
- ghee or other cooking fat
- onion
- garlic
- fresh herbs (I used parsley and thyme)
- crushed red pepper flakes (optional)
- full fat coconut milk
- tapioca flour or arrowroot
- dijon mustard
- nutritional yeast (optional, for cheesy flavor)
- fresh baby spinach
- canned artichoke hearts
- fresh lemon juice
How to Make One-Skillet Salmon with Spinach Artichoke Sauce
Preheat the oven to 375° F. Season the salmon on all sides with paprika, the onion blend, salt, and pepper.
Sear the salmon (before baking). Heat the oil in a large skillet over medium high heat. When the oil shimmers, add the salmon, skin side down, and cook for 2-3 minutes.. Remove from the skillet to a plate.
Lower the heat to medium-low and add the ghee, onions, and garlic. Cook until the garlic is fragrant, about 3 minutes. Add the fresh herbs and continue cooking another 2-3 minutes, until the garlic is golden.
Add the crushed red pepper flakes, tapioca flour, coconut milk, mustard and nutritional yeast. Whisk and season the sauce with salt and pepper. Bring to a simmer over medium heat, stirring constantly until smooth and creamy. Add the spinach and artichokes, and cook until the spinach is wilted, about 2 minutes. Stir in the lemon juice to combine and remove from heat.
Return the salmon to the sauce. Transfer the skillet to the oven and bake for 10 minutes or until salmon is cooked through and sauce is bubbling.
What to Serve with Creamy Spinach Artichoke Salmon
You can definitely serve this alone, but I really love it over sautéed cauliflower rice to keep this meal low carb and Whole30 compliant.
I’ve also recently gotten into cassava pasta, which is paleo but not Whole30 or keto. If you’re craving pasta this creamy dish would be perfect with it! Other keto and Whole30 options are zucchini noodles or roasted veggies like broccoli or Brussels sprouts.
If you want to go all out, my keto biscuits would be amazing for soaking up the sauce!
I hope you’re ready for a dreamy, delicious, healthy one-skillet meal! Grab your favorite skillet because it’s time to cook – let’s go!
One-Skillet Salmon with Creamy Spinach Artichoke Sauce {Whole30, Keto}
One-Skillet Salmon with Creamy Spinach Artichoke Sauce {Whole30, Keto}
Ingredients
- 4 salmon fillets with or without skin
- 3/4 teaspoon smoked paprika
- 1 teaspoon Balanced Bites super onion spice blend or a mix of onion powder and dried chives
- Sea salt and black pepper
- 4 tablespoons ghee, or other cooking fat divided
- 1/2 medium yellow onion diced
- 4 cloves garlic minced
- 2 tablespoon fresh herbs I used parsley and thyme
- 1/2 teaspoon crushed red pepper flakes optional
- 2 teaspoons tapioca flour or arrowroot
- 1 14 oz can full fat coconut milk or heavy cream
- 1 tablespoon dijon mustard
- 2 tablespoon nutritional yeast or parmesan cheese, optional, for cheesy flavor
- 4 oz fresh baby spinach about 4-5 cups
- 1 12 ounce can artichoke hearts drained and roughly chopped
- 1 tablespoon fresh lemon juice
Instructions
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Preheat the oven to 375° F. Season the salmon on all sides with paprika, super onion blend, salt, and pepper.
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Sear the salmon before baking. Heat one tablespoon of ghee in a large skillet over medium high heat. Add the salmon, skin side down, and cook for 2-3 minutes.. Remove from the skillet to a plate.
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Lower the heat to medium low and add the remaining ghee, onions, and garlic. Cook until the garlic is fragrant, about 2-3 minutes. Add the fresh herbs and continue cooking another 2-3 minutes.
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Add the crushed red pepper (if using), tapioca flour, coconut milk, mustard and nutritional yeast. Whisk and season the sauce with salt and pepper. Bring to a simmer over medium heat, stirring constantly until smooth and creamy. Add the spinach and artichokes, and cook until the spinach is wilted, about 2 minutes. Stir in the lemon juice to combine and remove from heat.
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Return the salmon to the sauce. Transfer the skillet to the oven and bake for 10 minutes or until salmon is cooked through and sauce is bubbling. Serve right away alone or over cauliflower rice. Enjoy!
Nutrition
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Want More One-Skillet Paleo + Whole30 Meals? Try One of These!
One Skillet Chicken Cacciatore
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