Spinach Artichoke Salmon Recipe

Introduction

This Spinach Artichoke Salmon combines tender, perfectly cooked salmon fillets with a creamy, cheesy spinach and artichoke topping. It’s an elegant yet easy dish that brings together rich flavors ideal for a weeknight dinner or special occasion.

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

1. Step 1: Heat a large cast-iron or stainless-steel skillet over medium-high heat. Pat the salmon fillets dry with paper towels. Sprinkle with paprika and season all over with 1 1/2 teaspoons kosher salt.
2. 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 registers 130°F, about 3 minutes per side. Transfer salmon to a plate.
3. Step 3: In the same skillet over medium heat, add the remaining 1 tablespoon of olive oil. Add the drained artichokes and stir to coat in the oil. Spread them in an even layer and cook, undisturbed, for 2 minutes.
4. Step 4: Stir in the chopped garlic and crushed red pepper flakes. Cook, stirring, until the garlic is fragrant, about 2 minutes more. Add the thawed spinach and season with a pinch of salt.
5. Step 5: Stir in the vegetable broth, sour cream, and cream cheese. Cook, stirring occasionally, until the cream cheese melts and the sauce is simmering, about 3 to 4 minutes.
6. Step 6: Add the Parmesan, Gruyère, and white cheddar cheeses. Cook, stirring, until the cheeses melt completely, about 2 minutes. Stir in the lemon zest and adjust seasoning with salt if needed.
7. Step 7: Return the salmon fillets to the skillet and bring to a gentle 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 by sautéing it down until wilted, then proceed with the recipe. This can add more texture and brightness.
• Swap out the Gruyère and cheddar for mozzarella or fontina for a milder cheese flavor.
• For a spicy kick, increase the crushed red pepper flakes or add a dash of hot sauce to the spinach mixture.
• Make sure to pat the salmon dry before cooking to get a nice sear and avoid steaming the fish.

Storage

Store any 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 to avoid overcooking the salmon. The creamy spinach sauce may thicken upon cooling—add a splash of broth or water when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, but it’s best to fully thaw the salmon and pat it dry before cooking to ensure even cooking and a good sear.

What can I substitute for artichokes if I don’t have any?

Hearts of palm or marinated mushrooms make good substitutes, offering a similar tender texture and mild flavor.

Spinach Artichoke Salmon Recipe

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4.6 from 72 reviews

A creamy and flavorful Spinach Artichoke Salmon dish featuring perfectly seared salmon fillets topped with a rich spinach, artichoke, and triple cheese sauce, seasoned with garlic, red pepper flakes, and lemon zest for a deliciously comforting yet healthy meal.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Salmon

• 2 tbsp. extra-virgin olive oil, divided
• 4 (6-oz.) salmon fillets
• 1 tsp. paprika
• Kosher salt (1 1/2 tsp. for salmon plus pinch as needed)

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

1. Prepare and Season Salmon: Heat a large cast-iron or stainless-steel skillet over medium-high heat. Pat the salmon fillets dry thoroughly with paper towels. Sprinkle paprika evenly over the fillets and season all sides with 1 1/2 teaspoons kosher salt.
2. Cook the Salmon: Add 1 tablespoon of olive oil to the hot skillet and swirl to coat the surface. Place the salmon fillets in the skillet and cook, turning once halfway through, until each fillet is browned and an instant-read thermometer inserted into the thickest part reads 130°F, about 3 minutes per side. Remove the cooked salmon and transfer to a plate.
3. Cook Artichokes and Aromatics: In the same skillet, add the remaining 1 tablespoon olive oil over medium heat. Add the drained quartered artichokes and stir to coat with the oil. Spread evenly and cook undisturbed for 2 minutes to develop slight browning. Stir in finely chopped garlic and crushed red pepper flakes and cook, stirring frequently, until the garlic is fragrant, about 2 minutes.
4. Add Spinach and Cream Sauce Ingredients: Stir in the thawed spinach and season lightly with a pinch of salt. Pour in the vegetable broth, then add sour cream and cream cheese. Cook while stirring occasionally until the cream cheese melts completely and the sauce comes to a gentle simmer, about 3 to 4 minutes.
5. Melt the Cheeses and Season: Add grated Parmesan, shredded Gruyère, and shredded white cheddar to the sauce. Stir continuously until all the cheeses melt and the sauce becomes creamy, approximately 2 minutes. Stir in fresh lemon zest and adjust seasoning with salt if needed.
6. Reheat Salmon in Sauce and Serve: Return the seared salmon fillets to the skillet, nestling them in the sauce. Bring the mixture to a simmer and cook, stirring occasionally, until the salmon is warmed through, about 2 to 3 minutes. Sprinkle additional Parmesan cheese over the top before serving.

Notes

• Ensure the salmon is patted very dry before seasoning to achieve a good sear.
• Use an instant-read thermometer for precise cooking of salmon to medium doneness at 130°F.
• Thaw spinach completely and drain excess moisture to prevent a watery sauce.
• Cast-iron or stainless-steel skillet works best for even heat distribution and searing.
• Adjust crushed red pepper flakes to control heat level.
• Serve with crusty bread or steamed rice to enjoy the creamy sauce.

Keywords: salmon, spinach artichoke, creamy sauce, skillet, easy dinner, seafood, healthy recipe