Spinach Artichoke Salmon Recipe

Introduction

This Spinach Artichoke Salmon is a flavorful and creamy one-pan meal that combines tender salmon fillets with a rich, cheesy spinach and artichoke sauce. It’s perfect for a comforting dinner that’s both satisfying and quick to prepare.

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 cup low-sodium vegetable broth
• 1/4 cup sour cream
• 4 oz. cream cheese
• 1/2 cup finely grated Parmesan, plus more for topping
• 1/2 cup shredded Gruyère
• 1/2 cup shredded white cheddar
• Zest of 1 lemon

Instructions

1. Step 1: Heat a large cast-iron or stainless-steel skillet over medium-high heat. Pat salmon dry with paper towels. Sprinkle with paprika; season all over with 1 1/2 tsp. salt.
2. Step 2: Pour 1 Tbsp. oil into skillet and swirl to coat. Add salmon and cook, turning halfway through, until browned and an instant-read thermometer inserted into thickest part registers 130°, about 3 minutes per side. Transfer to a plate.
3. Step 3: In same skillet over medium heat, heat remaining 1 Tbsp. oil. Add artichokes and stir to coat in oil. Spread in an even layer and cook, undisturbed, for 2 minutes. Stir in garlic and red pepper flakes and cook, stirring, until garlic is fragrant, about 2 minutes more. Stir in spinach; season with a pinch of salt. Stir in broth, sour cream, and cream cheese and cook, stirring occasionally, until cream cheese is melted and sauce is simmering, 3 to 4 minutes.
4. Step 4: Add Parmesan, Gruyère, and cheddar and cook, stirring, until melted, about 2 minutes. Stir in lemon zest; season with salt, if needed. Return salmon to skillet and bring to a simmer. Cook, stirring occasionally, until warmed through, 2 to 3 minutes. Top with more Parmesan.

Tips & Variations

• Use fresh spinach instead of frozen for a brighter flavor, sautéing it first to reduce moisture.
• Swap Gruyère and cheddar with mozzarella for a milder cheese blend.
• Serve with crusty bread or over rice to soak up the creamy sauce.
• Adjust crushed red pepper flakes based on your preferred heat level.

Storage

Store leftovers 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. This dish is best enjoyed fresh but keeps well for a quick meal the next day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to thaw it completely and pat it dry before cooking to ensure even searing and avoid excess moisture in the pan.

What can I substitute for sour cream?

You can use Greek yogurt or crème fraîche as a tangy alternative to sour cream with similar creamy texture.

Spinach Artichoke Salmon Recipe

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4.6 from 124 reviews

This Spinach Artichoke Salmon recipe combines tender, paprika-seasoned salmon fillets with a creamy, cheesy spinach and artichoke sauce. Cooked in a skillet, the dish offers a delightful blend of flavors and textures, perfect for a comforting yet healthy meal.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Salmon

• 2 Tbsp. extra-virgin olive oil, divided
• 4 (6-oz.) salmon fillets
• 1 tsp. paprika
• Kosher salt, to taste (about 1 1/2 tsp. for seasoning)

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.) package frozen spinach, thawed
• 1/2 cup low-sodium vegetable broth
• 1/4 cup sour cream
• 4 oz. cream cheese
• 1/2 cup finely grated Parmesan cheese, plus more for topping
• 1/2 cup shredded Gruyère cheese
• 1/2 cup shredded white cheddar cheese
• Zest of 1 lemon

Instructions

1. Prepare Salmon: Heat a large cast-iron or stainless-steel skillet over medium-high heat. Pat the salmon fillets dry using paper towels. Sprinkle the paprika evenly over the salmon, then season all over with about 1 1/2 teaspoons of kosher salt to ensure flavorful crust.
2. Cook Salmon: Add 1 tablespoon of olive oil to the hot skillet and swirl to coat the surface. Place the salmon fillets skin-side down (if skin-on), and cook for about 3 minutes per side until browned and an instant-read thermometer inserted into the thickest part reads 130°F, indicating medium-rare doneness. Remove the salmon from the skillet and transfer to a plate to rest.
3. Make Artichoke and Spinach Sauce: In the same skillet, over medium heat, add the remaining 1 tablespoon of olive oil. Add the drained quartered artichokes and stir to coat them in the oil. Spread the artichokes evenly and let cook undisturbed for 2 minutes to develop a slight sear. Stir in the finely chopped garlic and crushed red pepper flakes and cook for about 2 more minutes until the garlic becomes fragrant.
4. Add Spinach and Creamy Ingredients: Add the thawed spinach to the skillet, seasoning with a pinch of salt. Stir thoroughly. Pour in the low-sodium vegetable broth, sour cream, and cream cheese. Continue cooking, stirring occasionally, until the cream cheese melts fully and the sauce starts simmering, about 3 to 4 minutes.
5. Melt Cheeses and Add Lemon Zest: Stir in the Parmesan, Gruyère, and white cheddar cheeses. Cook, stirring frequently, until the cheeses are completely melted into a smooth, creamy sauce, roughly 2 minutes. Mix in the lemon zest for brightness and adjust seasoning with salt if necessary.
6. Finish and Serve: Return the cooked salmon fillets to the skillet nestled into the sauce. Bring everything to a gentle simmer and cook for 2 to 3 more minutes, stirring occasionally to warm the salmon through and meld the flavors. Serve topped with additional Parmesan cheese.

Notes

• Ensure salmon is patted dry before seasoning to get a nice sear.
• Use an instant-read thermometer to avoid overcooking the salmon; 130°F gives a moist, medium-rare finish.
• Thaw frozen spinach fully and squeeze out excess moisture before adding to prevent watery sauce.
• For extra flavor, consider adding a squeeze of fresh lemon juice before serving.
• This dish pairs well with rice, quinoa, or crusty bread to soak up the creamy sauce.

Keywords: salmon, spinach artichoke, creamy sauce, skillet, easy dinner, healthy seafood, cheesy spinach, one pan meal