DIETS:  GF KT
Great served over rice (cauliflower rice for a Keto option)

Servings: 4
Time: 30 minutes

Ingredients: 

• 4 salmon fillets (with or without skin)
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried chives
• Salt/pepper, to taste
• 1/4 cup butter, divided
• 1/2 onion, diced
• 4 garlic cloves, minced
• 1 Tablespoon fresh thyme leaves
• 1 Tablespoon fresh parsley, chopped
• 1/4 teaspoon crushed red pepper flakes
• 2 teaspoons flour (can use arrowroot for Keto option)
• 2  cups half & half
• 1 Tablespoon Dijon mustard
• 4 cups spinach, torn into chunks
• 1 14oz can artichoke hearts, drained and chopped
• 1 Tablespoon freshly squeezed lemon juice

Instructions: 

• Preheat oven to 375F.
• Sprinkle the salmon (on both sides) with paprika, onion powder, chives, salt & pepper.
• Heat 1 Tablespoon of the butter on a large oven-proof skillet over medium-high heat. 
• Add the salmon (skin side down, if it has skin) and cook for 3-4 minutes until crispy and skin starts to separate.  Remove from skillet and put on plate.  When cool enough to touch, peel the skin off.
• Lower the skillet heat to medium and add the remaining butter.  When melted, add the onions and garlic and cook until onions are softened (5 minutes).
• Add the thyme and parsley and cook an additional 2-3 minutes.
• Add the crushed red pepper, flour, half & half and mustard and whisk constantly until the mixture starts to thicken.
• Add the spinach and artichokes and cook an additional 3 minutes, or until spinach is wilted. Mix in lemon juice and remove from heat.
• Return salmon to the skillet (ugly side down) and transfer to the oven to bake for 10 minutes until salmon is cooked through.

Nutrition Info Per Serving: 
Calories 902
Total Fat 51 g
Cholesterol 293 mg
Sodium 662 mg
Potassium 2619 mg
Total Carbohydrate 22 g
Dietary Fiber 10 g
Sugars 7 g
Protein 87 g