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Healthy Baked Tuscan Artichoke Salmon

January 24, 2022
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With tangy sun dried tomatoes and artichokes, all the spinach and garlic, and a lightened up creamy parmesan sauce: this Healthy Baked Tuscan Artichoke Salmon is the best cozy Italian dinner!
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With tangy sun dried tomatoes and artichokes, all the spinach and garlic, and a lightened up creamy parmesan sauce: this Healthy Baked Tuscan Artichoke Salmon is the best cozy Italian dinner!

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In all honesty, I’m not sure if America’s version of “Tuscan” flavors really represent the flavors of the rolling hills and wine country over in Italy… but they sure are delicious!! I mean, your traditional Americanized Tuscan pasta consists of a creamy cheese sauce, tons of sun dried tomatoes or blistered cherry tomatoes, some type of green — like spinach, and heavy cream. Oh, and there’s usually chicken thrown somewhere in there, too. It’s heavenly. Truth be told, these are some of my favorite flavors when I’m craving comfort food… just because I’m always still craving something with a bit of a bite. So, in an attempt to make this cozy fav into something a bit lighter — and just a bit more unique, for that matter — I decided to whip up this Healthy Baked Tuscan Artichoke Salmon. And, let me tell you, that was a very good decision on my part. 

The breakdown…

This Healthy Baked Tuscan Artichoke Salmon truly comes together in the blink of an eye. Start off by getting a good sear on the outside of your salmon fillets. Even when I bake my salmon, I always love to start off with a quick sear on the stove. I mean, with just a bit of oil, a super hot cast iron skillet, and a bit of salt and pepper, the exterior of the salmon is truly elevated to a whole new level. It’s all about that crust. 

With tangy sun dried tomatoes and artichokes, all the spinach and garlic, and a lightened up creamy parmesan sauce: this Healthy Baked Tuscan Artichoke Salmon is the best cozy Italian dinner!

That being said, this Healthy Baked Tuscan Artichoke Salmon is “baked” after all, so you don’t want to cook the salmon through on the stove. Rather, you want to wait to build up that good Tuscan sauce first so your salmon can finish cooking in all those flavors. To get that sauce going, start off by sauteing some shallots. Shallots are more of a mild onion, so I think they work well here. I’ve seen many Tuscan style recipes call for yellow onion, or even red onion, though, so you do you! 

Then, toss in some paprika and garlic for flavor. You don’t need many seasonings here at all. Salt and pepper are always the go-tos, and just a bit of paprika can really elevate this dish a long way. Because, let’s be real, the garlic is the star here!! 5 cloves of garlic is no joke, especially if you dice it as opposed to mincing it with a mincer. While I love my heavy duty garlic mincer for raw components like salad dressings, I really find that hand-diced garlic releases a lot more flavor when sautéing. Either way, though, just make sure you get all that garlic in there. It’s the best!

all the veggies…

Next, mix in some sun dried tomatoes. I’m a huge sun dried tomato girl. I mean, there’s just something about that tang that’s absolutely unmatched. That being said, if you aren’t a fan, blistered cherry tomatoes also work well. Really, you just need those tomatoes in there somehow for acid. With those sun dried tomatoes, I also love to throw in some artichoke hearts. While these aren’t always traditional in Tuscan style dishes, I love the way the earthy, briney flavors work in this Healthy Baked Tuscan Artichoke Salmon. Absolutely delicious! 

With tangy sun dried tomatoes and artichokes, all the spinach and garlic, and a lightened up creamy parmesan sauce: this Healthy Baked Tuscan Artichoke Salmon is the best cozy Italian dinner!

After all of those veggies get a good sauté, the next step is to get the simple sauce going. Really, this is just a bit of white wine, almond milk (or any milk besides skim — tbh), and parmesan. While you could go with a heavy cream situation, I really don’t think it’s necessary here. You see, once you give the sauce some good time on the stove (until it’s boiling), throw in some parmesan, AND stir in all that spinach, the sauce thickens up by itself. No need for anything crazy! Plus, when you tuck that salmon back in and send everything to the oven, the sauce meshes together even further — making for the perfect sizzling salmon.

how to serve it up…

This Healthy Baked Tuscan Artichoke Salmon truly may be one of the simplest recipes on my blog. I mean simply mix everything up in a hot skillet and send it to the oven… and voila! Dinner is served. Plus, this dish is super healthy, yet you would never know! It’s that good. I love to serve this up over a bed of couscous, orzo, or linguine, but any grain or starch works. You could also just eat it as is, or maybe over some cauliflower rice or Creamy Mashed Cauliflower for a lighter alternative. Either way, this dish is sure to be a crowd pleaser.

I hope you love this Healthy Baked Tuscan Artichoke Salmon as much as I do! Let me know what you think in the comments below:))

Healthy Baked Tuscan Artichoke Salmon
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Healthy Baked Tuscan Artichoke Salmon

Recipe by Annie PatrickCourse: Main CourseCuisine: Italian, American, FusionDifficulty: easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

With tangy sun dried tomatoes and artichokes, all the spinach and garlic, and a lightened up creamy parmesan sauce: this Healthy Baked Tuscan Artichoke Salmon is the best cozy Italian dinner!

Ingredients

  • 2 + 1 tbsp olive oil

  • 4 fillets salmon, pat dry

  • Salt and pepper, to taste

  • 2 large shallots, finely diced

  • 1 ½ tsp smoked paprika

  • 5 cloves garlic, finely diced

  • 5 oz sun dried tomatoes, drained and roughly chopped

  • 1 ½ cups artichoke hearts, roughly chopped

  • ⅓ cup white wine

  • 1 ½ cups almond milk

  • 2 tbsp red wine vinegar

  • ½ cup parmesan cheese, finely grated

  • 3-4 cups baby spinach

  • Balsamic glaze, to serve

  • Fresh parsley, to serve

Instructions

  • Preheat the oven to 425 degrees.
  • In a large ovenproof skillet, heat the 2 tbsp olive oil over medium-high heat. Season the salmon fillets with salt and pepper. Once the oil is hot, add each piece of salmon to the skillet and sear for about 2 minutes on each side. Remove the salmon from the skillet and set aside for now.
  • Add the remaining 1 tbsp olive oil to the hot skillet. Toss in the shallot and saute for 2-3 minutes. Then, mix in the paprika, garlic, sun dried tomatoes, artichokes, and more salt and pepper, and cook for an additional 1-2 minutes. Stir in the white wine, almond milk, and red wine vinegar, and bring the liquids to a boil. Reduce the heat to medium and stir in the parmesan and spinach until the spinach is wilted. Turn off the heat, and nestle the salmon back into the skillet. Transfer the skillet to the oven and bake for 6-8 minutes, or until the salmon is cooked through and moist. Finish everything with a drizzle of balsamic glaze and fresh parsley. Serve and enjoy!
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