Creamy Spinach and Artichoke Salmon.
Indulging in a delightful dish that combines the richness of salmon with the creamy goodness of spinach and artichokes can elevate any dining experience. Whether for a cozy family dinner or an elegant gathering, this Creamy Spinach and Artichoke Salmon is sure to impress. The creamy sauce, infused with garlic and herbs, complements the tender salmon perfectly, creating a dish that’s both comforting and sophisticated.
Why It’s Crowd-Pleasing
This recipe ticks all the boxes: it’s creamy, flavorful, and visually stunning. The vibrant greens of the spinach and artichokes contrast beautifully with the salmon, making it as pleasing to the eyes as it is to the palate. The combination of textures—from the flaky salmon to the creamy sauce—offers a delightful experience in every bite. Plus, it’s adaptable enough to suit various dietary preferences, making it a perfect choice for gatherings that include a variety of guests.
What We’re Using
- 4 salmon filets, skin on or off (your preference)
- Kosher salt and black pepper, to taste
- 1/2 teaspoon paprika
- 1 tablespoon extra virgin olive oil
- 3 tablespoons salted butter
- 2 small shallots, sliced or smashed
- 3 cloves garlic, smashed
- 2 tablespoons chopped fresh sage
- 1/2 teaspoon crushed red pepper flakes
- 1 1/4 cups canned full-fat coconut milk or heavy cream
- 2 ounces cream cheese, cubed
- 1/2 cup grated parmesan or manchego cheese
- 4 cups fresh baby spinach
- 1 (12 ounce) jar marinated artichokes, roughly chopped
- Juice from 1/2 a lemon
- Flaky sea salt for sprinkling
Equipment & Tools
- Large skillet: For sautéing the shallots, garlic, and spinach.
- Spatula: To flip the salmon and stir the sauce.
- Measuring cups and spoons: For accurate ingredient measurements.
- Knife and cutting board: To chop the shallots, garlic, and artichokes.
Creamy Spinach and Artichoke Salmon. — Do This Next
Step 1: Prepare the Salmon
Start by patting the salmon filets dry with paper towels. Season each filet generously with kosher salt, black pepper, and paprika. This step is crucial for enhancing the natural flavors of the salmon.
Step 2: Sear the Salmon
In a large skillet, heat the extra virgin olive oil over medium-high heat. Once hot, add the salmon filets to the skillet, skin-side down if applicable. Sear for about 4-5 minutes until the skin is crispy (if left on), then carefully flip the salmon and cook for an additional 3-4 minutes. Remove the salmon from the skillet and set aside.
Step 3: Sauté Aromatics
In the same skillet, reduce the heat to medium and add the salted butter. Once melted, toss in the sliced shallots and smashed garlic. Sauté for 2-3 minutes until softened and fragrant.
Step 4: Build the Creamy Sauce
Add the chopped fresh sage and crushed red pepper flakes to the skillet. Stir for about 30 seconds before pouring in the coconut milk (or heavy cream). Bring the mixture to a gentle simmer.
Step 5: Incorporate the Cheese
Add the cubed cream cheese and grated parmesan (or manchego) cheese to the skillet, stirring until both cheeses have melted and the sauce is creamy and smooth.
Step 6: Add Spinach and Artichokes
Stir in the fresh baby spinach and chopped marinated artichokes. Cook for an additional 2-3 minutes until the spinach has wilted.
Step 7: Combine and Finish
Return the seared salmon to the skillet, spooning some of the creamy sauce over each filet. Squeeze the juice from half a lemon over the dish for a bright finish. Allow everything to cook together for another minute.
Step 8: Serve and Enjoy
Sprinkle flaky sea salt over the dish just before serving. This Creamy Spinach and Artichoke Salmon is best enjoyed warm, alongside a fresh salad or your favorite grain.
Seasonal Spins
- Spring: Substitute asparagus for spinach for a fresh, seasonal twist.
- Summer: Add cherry tomatoes for a burst of sweetness and color.
- Fall: Incorporate roasted butternut squash for a heartier dish.
- Winter: Use kale instead of spinach for added nutrition and texture.
What Not to Do
When preparing this dish, avoid these common pitfalls:
- Don’t overcrowd the skillet when searing the salmon. This will prevent proper browning.
- Be careful not to overcook the salmon; it should be flaky but still moist.
- Don’t skip seasoning the salmon; it enhances the overall flavor of the dish.
- Do not use low-fat cream cheese, as it may not melt properly and will alter the sauce’s creaminess.
Storage & Reheat Guide
This Creamy Spinach and Artichoke Salmon can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat, adding a splash of coconut milk or cream to maintain the sauce’s consistency. Avoid reheating in the microwave, as it can make the salmon rubbery.
Questions People Ask
Can I use frozen salmon for this recipe?
Yes! Just be sure to thaw the salmon completely before cooking to ensure even cooking and prevent excess moisture.
What can I substitute for the cream cheese?
If you’re looking for a dairy-free alternative, try using vegan cream cheese or a cashew cream blended until smooth. For a lighter option, Greek yogurt can work, but it may change the flavor slightly.
Is there a way to make this dish spicier?
Absolutely! Increase the amount of crushed red pepper flakes or add sliced fresh jalapeños to the sautéed shallots and garlic for an extra kick.
Can I prepare this dish ahead of time?
While it’s best served fresh, you can prepare the creamy sauce and sear the salmon a few hours in advance. Store them separately and combine them just before serving for the best results.
Similar Recipes
- Garlic Butter Shrimp Pasta
- Creamy Lemon Garlic Chicken
- Spinach and Ricotta Stuffed Shells
- Artichoke and Spinach Dip
Bring It to the Table
This Creamy Spinach and Artichoke Salmon is more than just a meal; it’s an experience that brings warmth and satisfaction to any table. The rich flavors come together harmoniously, creating a dish that’s bound to be a favorite among family and friends. Serve it alongside a crisp salad or some crusty bread to soak up the delicious sauce, and watch as everyone enjoys every last bite.
With the right balance of creamy, savory, and fresh flavors, this recipe stands out as a gourmet option that’s surprisingly simple to make. So don your apron, gather your ingredients, and get ready to impress with this delectable Creamy Spinach and Artichoke Salmon. Bon appétit!
Creamy Spinach and Artichoke Salmon.
Ingredients
Equipment
Method
- Start by patting the salmon filets dry with paper towels. Season each filet generously with kosher salt, black pepper, and paprika.
- In a large skillet, heat the extra virgin olive oil over medium-high heat. Add the salmon filets to the skillet, skin-side down if applicable. Sear for about 4-5 minutes until the skin is crispy, then carefully flip and cook for an additional 3-4 minutes. Remove the salmon and set aside.
- In the same skillet, reduce heat to medium and add the salted butter. Once melted, toss in the sliced shallots and smashed garlic. Sauté for 2-3 minutes until softened and fragrant.
- Add the chopped fresh sage and crushed red pepper flakes to the skillet. Stir for about 30 seconds before pouring in the coconut milk or heavy cream. Bring to a gentle simmer.
- Add the cubed cream cheese and grated parmesan or manchego cheese, stirring until both have melted and the sauce is creamy and smooth.
- Stir in the fresh baby spinach and chopped marinated artichokes. Cook for an additional 2-3 minutes until the spinach has wilted.
- Return the seared salmon to the skillet, spooning some of the creamy sauce over each filet. Squeeze lemon juice over the dish for a bright finish. Allow to cook together for another minute.
- Sprinkle flaky sea salt over the dish just before serving. Enjoy warm, alongside a fresh salad or your favorite grain.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat, adding a splash of coconut milk to maintain sauce consistency.
- For a spicier version, increase crushed red pepper flakes or add jalapeños.
