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
Scale
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.
