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One Pan Salmon with Spinach and Artichokes

One Pan Salmon with Spinach and Artichokes

Under 30 Min

This One Pan Salmon with Spinach and Artichokes meal is an easy way to sneak some dark green leaves onto your family’s┬áplates. Frozen spinach is transformed with a simple combo of garlic, fire-roasted tomatoes and artichoke hearts. Topped with simple seared salmon, this dinner is ready in 20 minutes, and requires only 1 pan and a handful of pantry staples.

Nutrition Notes

Stock your freezer with frozen chopped spinach (organic, if it’s feasible). Frozen at peak ripeness, it delivers a convenient punch of vitamin A and folic acid when you’re in a pinch for a green veg.

  • 4 6-oz salmon fillets
  • Kosher salt and pepper
  • 3 Tbsp olive oil, divided
  • 3 garlic cloves, minced
  • 1 lb bag frozen chopped spinach, slightly thawed
  • 12 oz jar marinated quartered artichoke hearts
  • 14.5 oz can fire roasted diced tomatoes
  • 1/2 tsp dried thyme leaves
  • juice of 1/2 lemon

Season salmon fillets liberally with salt and pepper. In a large skillet, heat 2 Tbsp olive oil over medium heat. Once oil is hot, sear salmon (skin side up) for 2 minutes. Remove from pan and set aside.

Add remaining tablespoon of olive oil to pan (if it needs it), followed by garlic and saute 1 minute. Add spinach, artichoke hearts, tomatoes and thyme and cook for 3-5 minutes, or until spinach is heated through. Stir in lemon juice and season to taste with salt and pepper.

Return salmon to pan, nestling in with the greens. Cover and continue cooking over medium heat until salmon is just cooked through, 5-10 minutes depending on thickness.

Serve salmon topped with greens.


Meal Prep and Serve Tips

To prep: Aside from thawing salmon if frozen, this recipe doesn’t leave much to be prepped. It’s that simple – and the perfect weeknight pantry meal.

To serve: Serve alongside roasted red potatoes or steamed brown rice.

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