spinach artichoke salmon sandwiches
Well-loved spinach and artichoke marriage gets a facelift by piling it overtop salmon and wedging everything between two hunks of thick and toasty bread. What’s more? You only need 30 minutes and one skillet to create this creamy and luscious sandwich filling. Weeknight dinner done and dusted.
I rode my bike for three hours this morning, on the trainer, with no music and only some text conversations between my mom and I and a friend and I to amuse me through the duration. I am still horrified of cycling outside, largely my own doing since I refuse to practice and that is quite frankly the only way to mitigate the fear. So I’d stamp an extra dose of accomplishment atop that session. Indoor training can be a bore but usually I don’t mind it. Apparently, I’m one of the rare ones. Having no need to watch for cars or pedestrians is a luxury to my mind: I can think freely, draft blog posts, dream up recipes (which I did, and tested today, and ooooh it’s a good one), contemplate, problem solve, make jokes to myself, sometimes argue, schedule my day…The list drifts everlong. When I smell the coffee burbling into the pot, I know I’m almost finished. A sweet aroma, it proves. Every time.
So that was my morning. And now I’m here, sharing this Spinach Artichoke Salmon Sandwich, a craveworthy and ultra simple lunch or dinner as we cruise into normalcy after the glorious holiday hiatus. Clogged roads and late workdays mean fast meals are often in the books, so instead of hitting up a takeout joint on your commute, keep these ingredients on hand for a much healthier and more satisfying après work plate.
Like this recipe and gave it a try? Leave a comment below with your thoughts and don’t forget to wave hello on Instagram! I’m always around and ready for a chat!
Need more salmon ideas? Try these!
Apple Cider Glazed Baked Salmon with Butternut Squash Quinoa Pilaf
Chili Rubbed Salmon and Mango Salsa
Ingredients
- 2 tbsp olive oil
- 1/2 large onion, diced
- 2 cloves garlic, minced
- 1/2 cup white wine (or broth/water)
- 1 lemon, zested
- 1/2 cup fresh basil, roughly chopped
- 1/4-1/2 tsp red pepper flakes
- 1 cup milk (I used oat)
- 1 tbsp corn starch, mixed with 1 tbsp water
- 1 can artichoke quarters
- 4 oz spinach, roughly torn
- 1/2 cup shredded toscana or parmesan cheese
- kosher salt and pepper, to taste
- 4 4-6 oz filets salmon
- 4 loaves ciabatta
- 3 tbsp butter, soft
Instructions
- Preheat oven to 375 degrees F. Heat olive oil in a cast iron or oven-proof skillet. Add onion and garlic and cook, stirring frequently, until soft and fragrant, about 5 minutes. Stir in red pepper flakes, then add wine or broth/water and bring to a hard simmer, scraping any browned bits from the bottom of the pan. Cook until liquid reduces by half.
- Pour in milk and starch slurry, give it a few stirs until liquid thickens slightly. Throw in the spinach and artichokes as well as salt and pepper. Heat until warm and spinach wilts slightly. Stir in cheese until melted.
- Salt and pepper both sides of your salmon filets and nestle into the spinach artichoke sauce. Transfer skillet to the oven and cook for 15 minutes until salmon flakes easily with a fork and sauce is bubbly. Remove from oven.
- Heat broiler to HIGH and slice ciabatta loaves in half. Brush each side with butter and toast in the oven until cut side is brown and crispy. Pile one salmon filet and a generous heap of sauce onto one half, and top with the second half of the bread. Serve warm with plenty of napkins!
