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Easy Creamy Spinach and Artichoke Salmon. dish image

Creamy Spinach and Artichoke Salmon.

This Creamy Spinach and Artichoke Salmon is a showstopper! Tender salmon with a rich, creamy sauce infused with garlic and herbs.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon:
  • 4 filets salmon skin on or off (your preference)
  • Kosher salt to taste
  • 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
  • 1/2 lemon Juice
  • Flaky sea salt for sprinkling

Equipment

  • Large skillet
  • Spatula
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Instructions:
  1. Start by patting the salmon filets dry with paper towels. Season each filet generously with kosher salt, black pepper, and paprika.
  2. 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.
  3. 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.
  4. 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.
  5. Add the cubed cream cheese and grated parmesan or manchego cheese, stirring until both have melted and the sauce is creamy and smooth.
  6. Stir in the fresh baby spinach and chopped marinated artichokes. Cook for an additional 2-3 minutes until the spinach has wilted.
  7. 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.
  8. 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.