Blackened Lemon Pepper Salmon w/ Tuscan Spinach and Artichoke Sauce

Ingredients:

6 Fillets of Salmon

½ Yellow Onion (Chopped)

Zest of ½ Lemon

1 Tbsp Minced Garlic

2 Cups Baby Spinach

½ Cup Marinated Artichokes (Chopped)

½ Cup Sun Dried Tomatoes

¼ Cup of Cooking White Wine

2 Cups Heavy Cream

4 Tbs Butter

1 Cup Shredded Parmesan Cheese

½ Tbsp Granulated Chicken Bouillon

½ Tbs Herbs de Provence or Italian Seasoning

½ Tbs Cajun Seasoning

½ Tbsp Garlic Powder

½ Tbsp Onion Powder

2 Tsp Red Pepper Flakes

2 Tbsp Blackening Seasoning

2 Tsp Parsley

Salt and Pepper to Taste

Instructions:

1.   In a small bowl mix Blackening Seasoning, Parsley, Lemon Zest, and Pepper. Season both sides of salmon generously and refrigerate.

2.   On Medium heat melt 2 Tbs Butter in sauce pan. Once butter is melted add onion and garlic. Season with Italian seasoning and parsley and cook until vegetables become translucent.

3.  Add Artichokes and cook for an additional 3-4 minutes before adding white wine to deglaze the pan. Allow it to cook down for 5-6 minutes stirring occasionally.

4.  Add heavy cream, chicken bouillon, garlic powder, onion powder, Cajun seasoning, red pepper consistently stirring as it thickens. Add Parmesan, tomatoes, and spinach and stir until spinach begins to welt. Turn heat to low and cover.

5. Heat Butter in a Cast Iron pan on medium high heat, once melted add salmon fillets and cook on each side for 4 minutes or until you reach desired char.