Seared salmon fillets with a creamy spinach and artichoke filling that doubles as a sauce.
Prep Time20 minutesmins
Cook Time10 minutesmins
Servings: 4
Author: Adapted from Little Pine Kitchen Seared Salmon
Ingredients
4salmon fillets skinless
1/2teaspoonkosher saltplus additional for seasoning salmon
1/4teaspoonpepperplus additional for seasoning salmon
6ouncesonion and chive cream cheeseroom temp (or plain)
4ouncesartichoke hearts well drained + chopped
4ouncesspinach thawed - squeeze dry and pat between paper towels to remove liquid
2clovesgarlic minced -optional based on whether you use plain or flavor cream cheese
1/2teaspoontabasco
1/4cupParmesan cheese finely grated
2tbsp.olive oil
1/2cuphalf & half
Instructions
Combine the spinach, cream cheese, artichoke hearts, tabasco, parmesan, garlic (if using), 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a small bowl.
Pat salmon dry and season to taste with salt and pepper. Cut a pocket 3/4 of the way through the center of your salmon, only cutting through the thick part of the filets. (Note - I trimmed off the thin outer parts of the fillets for presentation, but this isn't necessary.)
Fill each salmon pocket with the spinach-artichoke mixture (you should have some extra, which will be used for the sauce.)
Preheat oven to 400 degrees.
Heat 2 tablespoons of olive oil in an ovenproof cast iron skillet on high to medium-high. Add the salmon, searing the flatter side until it flips easily and is golden (about 3 minutes). Reduce heat to medium and sear the second side until browned (2-3 minutes).
Place skillet in preheated oven for about 3 minutes or until salmon is cooked.
While salmon is cooking, combine extra filling and 1/2 cup of half & half in a small saucepan. Heat and stir over medium-low until it reaches a sauce consistency. Serve over salmon.