Ingredients
1 ¼ pounds salmon fillet, cut into 4 equal portions
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 tablespoon extra-virgin olive oil
¼ cup halved and thinly sliced shallot
½ cup heavy cream
¼ cup low-sodium chicken broth
1 teaspoon cornstarch
¼ teaspoon garlic powder
3 cups coarsely chopped baby spinach
½ cup sliced marinated artichoke hearts
Directions
Arrange rack in upper third of oven. Preheat broiler to high. Line a rimmed baking sheet with foil.
Place salmon skin-side down on the prepared baking sheet. Sprinkle with 1/4 teaspoon each salt and pepper. Broil, rotating once from front to back, until opaque in the center, 8 to 10 minutes.
Meanwhile, heat oil in a large skillet over medium-high heat. Add shallot and cook, stirring, for 1 minute. Whisk cream, broth, cornstarch, garlic powder and the remaining 1/4 teaspoon each salt and pepper together in a measuring cup. Add to the skillet and cook, stirring, until starting to thicken, about 2 minutes. Add spinach and artichoke hearts; cook, stirring, until the spinach has wilted, 1 to 2 minutes more. Remove skin from the salmon, if desired, and serve topped with the sauce.
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