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
