If you’re craving a dish that feels indulgent yet nourishing, look no further than this Spinach Artichoke Salmon Recipe. It brings together tender, flaky salmon with a luxuriously creamy sauce packed with fresh spinach, tangy artichokes, and cheesy goodness. Every bite bursts with flavor and texture that’s sure to impress your family or guests without requiring a ton of fuss in the kitchen. Whether it’s a weeknight dinner or a special occasion, this recipe offers a perfect harmony of wholesome ingredients and irresistible comfort.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the key to achieving that rich, vibrant taste and creamy texture that make this recipe shine. Each item plays its own part: from the flaky salmon that forms the hearty base, to the fresh spinach and artichokes that add brightness, and the cheeses that create the indulgent sauce.
- Salmon (1 pound): Fresh, cut into four pieces to ensure even cooking and tender flakes.
- Flour: Used for dredging to give the salmon a delicate crust that seals in moisture.
- Olive oil (1 tablespoon): Adds healthy fats and helps crisp the fish beautifully.
- Butter (1 tablespoon): Contributes richness and a silky texture to the sauce.
- Chicken broth (3/4 cup): Builds a flavorful base and keeps the sauce light and silky.
- Cream cheese (8 ounces, softened): The star that makes the sauce deliciously creamy and tangy.
- Garlic (2 cloves, minced): Provides aromatic depth without overpowering the other flavors.
- Artichoke hearts (1 can, drained & chopped): Bring a tender, slightly nutty contrast that brightens the sauce.
- Fresh baby spinach (2 cups, packed): Adds vibrant color and subtle earthiness while wilting into the sauce.
- Parmesan cheese (1/2 cup, freshly grated): Adds salty sharpness and enhances the sauce’s complexity.
- Salt & pepper: To taste, for seasoning at every stage, ensuring balanced flavor.
How to Make Spinach Artichoke Salmon Recipe
Step 1: Prep the Salmon
First, cut your fresh salmon into four equal pieces and season each piece generously with salt and pepper. Giving the salmon a light dredge in flour is essential—it helps form a delicate crust when seared, locking in juices and giving each bite a perfect texture. Have your other ingredients ready too, so you can move quickly through the cooking process.
Step 2: Sear the Salmon
Heat the olive oil and butter in a skillet over medium-high heat. When the pan is hot and the butter has melted, add your salmon pieces. Let them cook undisturbed for about 3 minutes on each side until you get a beautiful golden crust and the salmon is mostly cooked through. Then, carefully transfer the salmon to a plate and set it aside—it will finish cooking later in the sauce.
Step 3: Create the Creamy Sauce
Turn the heat down to medium and pour in the chicken broth. Add the softened cream cheese and minced garlic to the pan. Stir frequently, allowing the cream cheese to melt smoothly into the broth until you have a rich, creamy sauce without lumps. This step transforms your pan drippings and simple ingredients into a luscious base that carries all the flavors.
Step 4: Add the Veggies
Next, toss in the chopped artichoke hearts and packed fresh spinach. Stir gently to combine, allowing the spinach to wilt down into the sauce. If the mixture starts to look too thick for your liking, simply splash in a bit more chicken broth to loosen it up. This part adds freshness and texture that balances the richness beautifully.
Step 5: Finish and Combine
Sprinkle the grated Parmesan cheese into the sauce, stirring until melted and fully incorporated. Nestle the salmon back into the pan, spooning some of the sauce over each piece. Let everything cook together for a few more minutes until the salmon flakes easily with a fork and is perfectly cooked through. Adjust seasoning with salt and pepper as needed—then you’re ready to serve your Spinach Artichoke Salmon Recipe!
How to Serve Spinach Artichoke Salmon Recipe
Garnishes
Fresh herbs like chopped parsley or dill add a pop of color and a fresh burst of flavor on top of this creamy salmon dish. A light squeeze of lemon over the finished plate brightens the entire meal, cutting through some of the richness and enhancing all the ingredients’ natural flavors.
Side Dishes
This Spinach Artichoke Salmon Recipe pairs wonderfully with fluffy rice or creamy mashed potatoes that soak up the luscious sauce. Roasted asparagus or a crisp green salad also make for fresh, light companions to balance the indulgence.
Creative Ways to Present
For a special gathering, serve the salmon on a bed of quinoa or couscous, topped with the creamy spinach-artichoke sauce and a sprinkle of extra Parmesan. Alternatively, plate it alongside colorful roasted vegetables to create a stunning, restaurant-quality presentation that’s as pleasing to the eye as it is to the palate.
Make Ahead and Storage
Storing Leftovers
Place any leftover Spinach Artichoke Salmon Recipe in an airtight container and refrigerate for up to 2 days. The flavors actually meld beautifully overnight, making the leftovers taste even better.
Freezing
You can freeze the cooked salmon and sauce together in a freezer-safe container for up to one month. To maintain the best texture, thaw overnight in the refrigerator before reheating.
Reheating
Gently warm the leftovers over low heat on the stove, stirring occasionally to prevent sticking and keep the sauce creamy. Avoid microwaving if possible, as slow reheating helps preserve the salmon’s tenderness and sauce consistency.
FAQs
Can I use frozen salmon for this recipe?
Absolutely! Just make sure to fully thaw it in the refrigerator and pat it dry before cooking to achieve that perfect sear and avoid excess moisture.
Is cream cheese essential, or can I use something else?
Cream cheese gives this recipe its signature creaminess and tang. You could try mascarpone or a mild soft cheese, but cream cheese works best for the classic flavor and texture.
Can I make this recipe dairy-free?
To make it dairy-free, substitute the cream cheese and Parmesan with plant-based alternatives, and use oil instead of butter. The texture and flavor will change slightly but it can still be delicious!
How do I know when the salmon is cooked perfectly?
The salmon is done when it flakes easily with a fork but still feels moist and tender in the center. Cooking it too long can dry it out, so keep an eye during the final step.
What wine pairs well with Spinach Artichoke Salmon Recipe?
A crisp, light white wine like Sauvignon Blanc or a dry Chardonnay beautifully complements the creamy sauce and rich salmon without overpowering the dish.
Final Thoughts
I can’t recommend this Spinach Artichoke Salmon Recipe enough—it’s the perfect blend of comfort and elegance that feels both special and approachable. Once you try it, you’ll see why it has a spot in your regular dinner rotation. Go ahead and treat yourself and your loved ones to this creamy, flavorful delight; I promise it will become a favorite quick to make and impossible to forget.
Print
Spinach Artichoke Salmon Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American
Description
This Spinach Artichoke Salmon recipe features pan-seared salmon fillets topped with a creamy, savory sauce made from cream cheese, garlic, artichoke hearts, fresh spinach, and parmesan cheese. Quick and easy to prepare, it’s a flavorful, comforting dish perfect for weeknight dinners or special occasions.
Ingredients
Salmon and Coating
- 1 pound fresh salmon, cut into 4 pieces
- Flour, for dredging
- Salt & pepper, to taste
Sauce and Vegetables
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3/4 cup chicken broth
- 8 ounces cream cheese (one block, softened)
- 2 cloves garlic, minced
- 1 (14 fluid ounce) can artichoke hearts, drained and chopped
- 2 cups packed fresh baby spinach
- 1/2 cup freshly grated parmesan cheese
Instructions
- Prepare the Salmon: Cut the salmon into 4 equal pieces and season each piece with salt and pepper. Dredge the salmon pieces in flour until evenly coated. Set aside and prepare the other ingredients.
- Cook the Salmon: Heat olive oil and butter in a skillet over medium-high heat. When hot, add the salmon pieces and cook for 3 minutes on each side until seared and partially cooked through. Remove salmon from the skillet and set aside.
- Make the Creamy Sauce: Lower the heat to medium. Add the chicken broth, softened cream cheese, and minced garlic to the same skillet. Stir frequently, cooking until the cream cheese melts and forms a smooth sauce.
- Add Vegetables: Stir in the chopped artichoke hearts and fresh baby spinach. Allow the spinach to wilt completely. If the sauce thickens too much, add a splash more chicken broth to reach your desired consistency.
- Finish and Serve: Mix in the freshly grated parmesan cheese. Return the salmon to the pan, spooning some sauce over each piece. Cook for a few more minutes until the salmon is cooked through and flakes easily with a fork. Adjust seasoning with salt and pepper as needed. Serve immediately.
Notes
- Make sure to use fresh baby spinach; it wilts nicely and adds a vibrant color to the sauce.
- Softened cream cheese blends easier into the sauce, creating a creamy texture.
- If you prefer a thicker sauce, reduce chicken broth slightly; for thinner sauce, add more broth gradually.
- This dish pairs well with rice, quinoa, or crusty bread to soak up the sauce.
- Do not overcook the salmon to keep it moist and tender.
