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 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
Instructions
-
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!
Nutrition
Shop Products and Ingredients:
Want More One-Skillet Paleo + Whole30 Meals? Try One of These!
One Skillet Chicken Cacciatore
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting The Paleo Running Momma!
Haven’t made this yet but noticed in the instructions that you put in Tapioca Flour but it is not in the ingredients list. How much do I use in this recipe?
Sorry about this, I updated the recipe! It’s 2 tsp 🙂
I dove right into making it as well before I noticed the tapioca flour. I’m winging it and threw in a tablespoon because I doubled the batch. Living dangerously!
1T tapioca flour for a double recipe was perfect. Really beautiful presentation and quite tasty. This would also be great with pork medallions, I suspect.
Glad it worked! It was 2 tsp, just fixed the recipe!
Cooked this tonight and it was super delish, we all loved it. I did a tsp of tapioca since you didn’t have the amount listed. Thanks for another egrets recipe!
Sorry about this! I just fixed the recipe – 2 tsp – but so glad it worked out!
Could you do this with shrimp? Looks/sounds delicious!
This was SO tasty! I enjoyed the salmon, as the recipe called for, but my kids aren’t salmon fans so the next time I made it I substituted the salmon for boneless chicken thighs. This was so creamy and full of flavor. I love how it’s one pot too…less clean up!
I’m nervous about my skillets not being safe in oven. Could I do this in a dutch oven?
We have cast iron, but they may not be big enough.
Update! I made this recipe and LOVED it. Didn’t have the balanced bites blend so I used some dried onion flakes with my onion powder. Used a dutch oven. Regular spinach. Cooked a 13 minutes in the oven. PERFECT!!!
I got too much interesting stuff on your blog. I guess I am not the only one having all the enjoyment here! Keep up the good work.Mobile & accessories
I read this article. I think You put a lot of effort to create this article. I appreciate your work.klickbazar.com
Changed it up a “little”… Used Shrimp instead of Salmon and coconut cream instead of coconut milk. Would definitely recommend using the red pepper just to take the edge off of the coconut taste just don’t get carried away. There’s a lot of flavors popping in this and ya don’t wanna hide them with the heat. Definitely a keeper…
I just found this recipe and made it last night for my boyfriend and father last night! It was a hit! Thank you!
So creamy. So delicious. My husband scraped the plate clean. He never does that!
Absolutely delicious and so filling! I added sliced mushrooms and sun-dried tomatoes which gave it extra texture
Just finished making/eating this delightful Recipe! I accidentally grabbed tarragon (instead of thyme) also used cornstarch as I couldn’t find arrowroot. I added the zest and juice from a whole lemon and six cloves of garlic. But other than that stuck to the recipe. So Delicious will definitely be making again.
I’ve made a lot of the recipes but this one was superb I love artichokes and salmon and the creamy sauces excellent. My biggest thing with paleo recipes is that it says prep time is maybe 5 minutes which I find isn’t the truth it takes more than that time unless you have a Maria coming into the kitchen and doing it for you so it always takes me longer to make the meal than it says
I made the one skillet salmon dish tonight and it was amazing!!!! It didn’t taste like a dish I had to accept the flavor of because I was trying to eat healthy. It was truly savory! Thank you!
Rich and tasty dish; my husband loved it! I am trying to learn to love salmon, and this recipe is great for bringing strong flavors of the sauce and artichokes up to rival that of the salmon. It was a little too rich for me, though, and I’ll likely try a more Asian-inspired recipe next with salmon. I love all Michele’s recipes – very grateful for her talent!
SO GOOD! I love a one pot wonder and can’t wait to make this again.
This was sooooo good, I’ve been stuck in making teriyaki salmon, this is definitely my new go to.
This dish was amazing and will be going into regular rotation! Super easy to put together once all the ingredients are prepped. Absolutely loved it!
Soooo Yummy! Easy to put together (for me 45min from start to finish), and flavorful. Will be making again soon. I had extra sauce and served it over gluten free gnocchi for lunch the next day. Yum! Thank you so much for another gluten free, dairy free alternative!
Made this tonight during our kitchen remodel with just one burner to work on, so pan cooked the salmon, removed it and made the sauce including sliced mushrooms because I had some I needed to use. My husband and I were both amazed at how delicious and gourmet the dinner was with only a single pan used. Well done and thank you for this gift of a recipe. With 7 more weeks of kitchen chaos, we are sure to make it again.
This is amazing! I was recently diagnosed with MS and had to drastically change my diet. I made a few non essential alterations for that reason but this was still SO SO GOOD! I can’t wait to make it again.
So so good. Thanks for sharing. A new favorite of mine.
My husband said “not a restaurant around where we could find something this good.” Thank you for sharing your recipes.
SO easy, SO fast, SO delicious! One pan and easy clean up! Thanks for this recipe!
Do u think this would work w frozen spinach? Thanks!
I used light coconut milk and really liked it. I used beet greens and nettles.
This was really delicious! I did a lazy version of it by skipping the thickening and sauteing and it was still great. I used frozen spinach and artichokes also.
Thank you for Sharing good quality article. it’s more useful.
Oh my god these pop up ads are obnoxious and way too much for me to even want to try this recipe. 20+ ads