One-Skillet Salmon with Creamy Spinach Artichoke Sauce

Ingredients

4 salmon fillets with or without skin

3/4 tsp smoked paprika

1 tsp Balanced Bites super onion spice blend or a mix of onion powder and dried chives

Sea salt and black pepper

4 Tbsp ghee or other cooking fat divided

1/2 medium onion diced

4 cloves garlic minced

2 Tbsp fresh herbs I used parsley and thyme

1/2 tsp crushed red pepper flakes optional

2 tsp tapioca flour or arrowroot

1 14 oz can full fat coconut milk

1 Tbsp dijon mustard

2 Tbsp nutritional yeast optional, for cheesy flavor

4 oz fresh baby spinach about 4-5 cups

1 12 ounce can artichoke hearts drained and roughly chopped

1 Tbsp fresh lemon juice

Directions

Preheat the oven to 375° F.
Season the salmon on all sides with paprika, super onion blend, salt, and pepper.
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.
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.
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.
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!

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