You Can Top This Salmon!
I can eat salmon almost anytime, in anyway. From sushi to jerky and everything in between. I recently saw a recipe by Little Spice Jar, a food blogger and I was compelled to make my own version, cuz’, SPINACH DIP!!! In my recipe, salmon is quickly seared, then topped with a delicious homemade Spinach Artichoke Dip, then finished in the oven and topped with fresh tomatoes and asparagus. This is an easy to make, but over the top delish recipe. Give it a try, Baked Salmon Topped with Creamy Spinach Artichoke “Dip”. Hey, not a fan of fish? It’s great with chicken too!
At least once a month I make the trek to Los Angeles where I visit clients for my real job, the one that actually pays the bills. I never mind because I take the time to visit with my sister, Laura and my “B. I. L.”. Not only do I enjoy the excuse to visit, they don’t charge me for room or board. It’s always a fun time and when we don’t go out for dinner, I really like to cook for them in their beautiful kitchen. This time we were joined by our very good friend, Kaycee. On the menu, it’s almost always something you can find in the sea! Well, I don’t find it there, but someone does…then they clean it and package it really nicely for me!
Creamy Spinach Artichoke Dip
When I entertain for a crowd, I usually make a baked Spinach Artichoke Dip. Everyone loves Spinach and Artichoke Dip! This is the recipe for a truly wonderful dip all on it’s own, but it’s also the foundation for this salmon recipe.
For salmon, preheat your broiler. If you’re substituting with chicken, preheat your oven to 375°
Into a large saute pan, add 1 tablespoon of olive oil and about 3-4 cloves of finely minced garlic.
Over medium high heat, let the garlic cook, just about 30 seconds, careful not to burn the garlic. Add 10 ounces of cleaned baby spinach and mix well. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper and cook a few minutes until completely wilted.
Add 1, 8 ounce can of finely chopped water chestnuts. These add the crunch to the dip, so make sure you use them. Next, drain 1 14 ounce can of artichoke hearts or bottoms and cut into quarters.
Add to the mixture with 3/4 cup of grated Parmesan cheese and stir to combine. Turn off the heat and add 1/2 cup of non-fat or regular, whole milk Greek yogurt and 1/3 cup mayonnaise. Mix to combine. Set aside.
The Salmon
Skinless salmon is the best for this dish. Rinse and pat dry 6, 4 ounce salmon fillets. Lightly top with a bit of salt and fresh black pepper. Over medium high heat, heat 1 tablespoon olive oil in a oven proof pan. Once very hot, add the salmon for just about 3 minutes. Turn the salmon over and top each filet with about 1/4 cup of the spinach artichoke mixture. Add 1-2 cups of whole cherry or grape tomatoes and 1 bunch of cleaned and trimmed asparagus. Cut 1-2 lemons in half and add to the pan.
Put the oven on broil and cook until the topping is turning brown and bubbling, about 5 minutes. The tomatoes will be bursting and the asparagus, just tender.
(Note, if you are making this with chicken instead of salmon, the cooking time will be about 20 minutes. Bake the chicken and 375° for 20 minutes, then finish on broil until bubbling.)
The acid from the tomatoes is the perfect combination with the creaminess of the topping and the salmon. A little squeeze of the roasted lemon on each serving gives great balance of flavor. It’s positively delicious.
Enjoy!
Salmon Topped With Creamy Spinach and Artichoke “Dip”
Ingredients
- 6 4 ounce skinless salmon fillets
- 1 tablespoon olive oil
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon pepper (or to taste)
- 1-2 cups whole cherry tomatoes
- 1 bunch asparagus, trimmed of tough ends
- 2-3 lemons cut in half
For the Spinach and Artichoke Topping
- 10 ounces fresh baby spinach, washed
- 1 14 ounce can drained artichoke hearts or bottoms, cut into quarters
- 3-4 cloves garlic, finely minced
- 1 tablespoon olive oil
- 1 8 ounce can water chestnuts, chopped
- 3/4 cup Parmesan cheese, grated
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup non fat, low fat or whole milk Greek yogurt
- 1/3 cup mayonnaise (low fat or regular is okay)
Optional - serve with lemon wedges
Instructions
- Into a large saute pan, add 1 tablespoon of olive oil and about 3-4 cloves of finely minced garlic.
- Over medium high heat, let the garlic cook, just about 30 seconds.
- Add 10 ounces of cleaned baby spinach.
- Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper and cook a few minutes until completely wilted.
- Add 1, 8 ounce can of finely chopped water chestnuts.
- Add the chopped artichoke hearts or bottoms.
- Add 3/4 cup of grated Parmesan cheese and stir to combine.
- Turn off the heat and add 1/2 cup of non-fat Greek yogurt and 1/3 cup mayonnaise.
- Mix to combine. Set aside.
For The Salmon
- Rinse and pat dry salmon fillets. Lightly top with a bit of salt and fresh black pepper.
- Over medium high heat, heat 1 tablespoon olive oil in a oven proof pan.
- Once very hot, add the salmon for just about 3 minutes.
- Turn the salmon over and top each filet with about 1/4 cup of the spinach artichoke mixture. Add 1-2 cups of whole cherry or grape tomatoes and 1 bunch of cleaned and trimmed asparagus.
- Cut 1-2 lemons in half and add to the pan.
- Put the oven on broil and cook until the topping is turning brown and bubbling, about 5 minutes. The tomatoes will be bursting and the asparagus, just tender.
- (Note, if you are making this with chicken instead of salmon, the cooking time will be about 20 minutes. Bake the chicken at 375 degrees for 20 minutes, then finish on broil until bubbling.
- Enjoy!
Karen Harris https://www.bittersaltysoursweet.com
