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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/spinach-artichoke-salmon-recipe/