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What you put into your body directly determines what you can get out of it. Your food should provide you with energy and nutrients that help you maximize every moment of everyday. If you are feeling drained, sore, ill, tired, or just not feeling yourself you owe it to yourself to take closer look at your daily nutrition. Your food should work with you not against you. Are you ready to take back control of your health and happiness? Check out what’s on the menu today!

Spinach Artichoke Salmon

Gluten-free, Dairy-free, Serves 4

  • 4 Salmon Fillets
  • 1/2 tsp paprika
  • 2 Tbsp olive oil
  • 3 Tbsp vegan butter
  • 2 small shallots sliced
  • 3 cloves garlic minced
  • 2 Tbsp sage fresh chopped
  • 1/2 tsp crushed red pepper flakes
  • 1 1/4 Cup full-fat coconut milk
  • 2 oz vegan cream cheese
  • 4 cups baby spinach
  • 1/2 cup vegan parmesan cheese
  • 12 oz marinated artichokes chopped
  • juice 1/2 lemon
  • zest of 1 lemon
  • sea salt and pepper to taste

Directions:

Preheat the oven to 350 degrees F. Season the salmon with salt, pepper, and paprika. Sear the salmon before baking on a skillet over high heat with 1 Tbsp olive oil. Sear the skin side down for 2-3 minutes and remove. Add butter, shallots, and garlic. Cook until the garlic is fragrant (2 minutes). Add the sage and continue cooking for 2-3 minutes. Once the butter is golden add the pepper flakes, milk, and cream cheese.  Bring to a simmer over medium heat stirring constantly. Add cheese, spinach, and artichokes. Cook until the spinach is wilted (3-5 minutes). Stir in lemon juice and zest. Place the salmon into the sauce. Transfer the skillet to the oven and bake 10-15 minutes or until salmon is cooked through. Serve over roasted potatoes.

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