Spinach Artichoke Salmon Recipe
Introduction
Spinach Artichoke Salmon is a creamy, flavorful dish that combines tender salmon with a rich spinach and artichoke sauce. It’s an easy weeknight meal that feels indulgent but comes together quickly.
Ingredients
- 2 tbsp. extra-virgin olive oil, divided
- 4 (6-oz.) salmon fillets
- 1 tsp. paprika
- Kosher salt
- 1 (14-oz.) can quartered artichokes, drained
- 4 garlic cloves, finely chopped
- 1/4 tsp. crushed red pepper flakes
- 1 (10-oz.) pkg. frozen spinach, thawed
- 1/2 c. low-sodium vegetable broth
- 1/4 c. sour cream
- 4 oz. cream cheese
- 1/2 c. finely grated Parmesan, plus more for topping
- 1/2 c. shredded Gruyère
- 1/2 c. shredded white cheddar
- 1 lemon, zested
Instructions
- Step 1: Heat a large cast-iron or stainless-steel skillet over medium-high heat. Pat the salmon dry with paper towels. Sprinkle with paprika and season all over with 1 1/2 teaspoons salt.
- Step 2: Pour 1 tablespoon of olive oil into the skillet and swirl to coat. Add the salmon and cook, turning halfway through, until browned and an instant-read thermometer inserted into the thickest part reads 130°F, about 3 minutes per side. Transfer salmon to a plate.
- Step 3: In the same skillet over medium heat, heat the remaining 1 tablespoon of olive oil. Add the drained artichokes and stir to coat in oil. Spread them in an even layer and cook, undisturbed, for 2 minutes.
- Step 4: Stir in the chopped garlic and crushed red pepper flakes. Cook, stirring, until garlic is fragrant, about 2 minutes more.
- Step 5: Stir in the thawed spinach and season with a pinch of salt. Add the vegetable broth, sour cream, and cream cheese. Cook, stirring occasionally, until the cream cheese has melted and the sauce is simmering, about 3 to 4 minutes.
- Step 6: Add the Parmesan, Gruyère, and cheddar cheeses. Cook, stirring, until all the cheese has melted, about 2 minutes. Stir in the lemon zest and season with salt if needed.
- Step 7: Return the salmon to the skillet and bring to a simmer. Cook, stirring occasionally, until the salmon is warmed through, about 2 to 3 minutes. Top with additional Parmesan before serving.
Tips & Variations
- Use fresh spinach instead of frozen for a brighter flavor; just sauté it until wilted before adding to the sauce.
- Substitute the cheeses with mozzarella or fontina for a different melty texture.
- If you prefer a spicier dish, increase the crushed red pepper flakes or add a dash of hot sauce to the sauce.
- Serve over cooked rice or pasta to turn this into a more filling meal.
Storage
Store leftover spinach artichoke salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Avoid overheating to prevent the salmon from drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh artichokes instead of canned?
Yes, but prepare them properly by boiling or steaming until tender, then quartering before adding to the dish. This will ensure they cook evenly in the sauce.
How do I know when the salmon is perfectly cooked?
An instant-read thermometer is the best tool; aim for 130°F in the thickest part for medium doneness. The salmon will be moist and slightly translucent in the center.
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Spinach Artichoke Salmon Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Deliciously creamy Spinach Artichoke Salmon combines perfectly seared salmon fillets with a rich, cheesy spinach and artichoke sauce, creating a flavorful and comforting dish that’s perfect for an elegant weeknight dinner.
Ingredients
Scale
Salmon:
- 2 tbsp. extra-virgin olive oil, divided
- 4 (6-oz.) salmon fillets
- 1 tsp. paprika
- Kosher salt
Spinach Artichoke Sauce:
- 1 (14-oz.) can quartered artichokes, drained
- 4 garlic cloves, finely chopped
- 1/4 tsp. crushed red pepper flakes
- 1 (10-oz.) pkg. frozen spinach, thawed
- 1/2 c. low-sodium vegetable broth
- 1/4 c. sour cream
- 4 oz. cream cheese
- 1/2 c. finely grated Parmesan, plus more for topping
- 1/2 c. shredded Gruyère
- 1/2 c. shredded white cheddar
- 1 lemon, zested
Instructions
- Prepare the Salmon: Heat a large cast-iron or stainless-steel skillet over medium-high heat. Pat salmon dry with paper towels, then sprinkle all over with paprika and season with 1 1/2 teaspoons of kosher salt.
- Sear the Salmon: Pour 1 tablespoon of olive oil into the heated skillet, swirling to coat the surface. Add the salmon fillets and cook, turning halfway through, until they develop a brown crust and an instant-read thermometer inserted into the thickest part registers 130°F, about 3 minutes per side. Transfer the cooked salmon to a plate.
- Cook Artichokes and Aromatics: In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the drained artichokes and stir to coat them in the oil. Spread the artichokes evenly and let cook undisturbed for 2 minutes. Add the finely chopped garlic and crushed red pepper flakes, stirring frequently until the garlic is fragrant, about 2 minutes.
- Add Spinach and Creamy Ingredients: Stir in the thawed spinach, seasoning with a pinch of salt. Pour in the vegetable broth, then add the sour cream and cream cheese. Cook while stirring occasionally until the cream cheese has melted and the sauce starts simmering, roughly 3 to 4 minutes.
- Melt the Cheeses: Add the Parmesan, Gruyère, and cheddar cheeses to the skillet. Stir continuously until all the cheeses have melted together into a smooth, creamy sauce, about 2 minutes. Stir in the lemon zest and adjust seasoning with salt as needed.
- Combine and Warm Through: Return the salmon fillets to the skillet, nestling them into the creamy spinach and artichoke sauce. Bring the mixture to a gentle simmer and cook, stirring occasionally, until the salmon is warmed through, approximately 2 to 3 minutes. Finish by topping with additional Parmesan cheese before serving.
Notes
- For best results, pat the salmon fillets dry before seasoning to ensure a good sear.
- Adjust crushed red pepper flakes according to your spice preference.
- If fresh lemon zest is unavailable, a small amount of lemon juice can be substituted to add brightness.
- This dish pairs wonderfully with garlic mashed potatoes or crusty bread to soak up the creamy sauce.
- Ensure the cream cheese is softened to help it melt quickly and incorporate smoothly into the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Spinach Artichoke Salmon, Creamy Salmon Recipe, Salmon with Spinach and Artichokes, One Pan Salmon, Easy Dinner Recipe
