Ingredients

2 tbsp. extra-virgin olive oil, divided

4 (6-oz.) salmon fillets

1 tsp. paprika

Kosher salt

1 (14-oz.) can quartered artichokes, drained

4 garlic cloves, finely chopped

1/4 tsp. crushed red pepper flakes

1 (10-oz.) pkg. frozen spinach, thawed

1/2 c. low-sodium vegetable broth

1/4 c. sour cream

4 oz. cream cheese

1/2 c. finely grated Parmesan, plus more for topping

1/2 c. shredded Gruyère

1/2 c. shredded white cheddar

1 lemon, zested

Instructions

Step 1: Heat a large cast-iron or stainless-steel skillet over medium-high heat. Pat the salmon fillets dry with paper towels. Sprinkle them evenly with paprika and season all over with 1 1/2 teaspoons of kosher salt.

Step 2: Add 1 tablespoon of olive oil to the hot skillet and swirl to coat. Place the salmon fillets in the skillet and cook, turning halfway through, until browned and an instant-read thermometer inserted into the thickest part registers 130°F, about 3 minutes per side. Transfer the salmon to a plate and set aside.

Step 3: In the same skillet over medium heat, add the remaining 1 tablespoon of olive oil. Stir in the drained artichokes, spreading them in an even layer. Let cook undisturbed for 2 minutes, then stir in the chopped garlic and crushed red pepper flakes. Cook, stirring occasionally, until the garlic is fragrant, about 2 more minutes.

Step 4: Add the thawed spinach to the skillet and season with a pinch of salt. Stir in the vegetable broth, sour cream, and cream cheese. Cook over medium heat, stirring occasionally, until the cream cheese melts and the sauce begins to simmer, about 3 to 4 minutes.

Step 5: Stir in the Parmesan, Gruyère, and cheddar cheeses, cooking until all cheeses melt smoothly, about 2 minutes. Add the lemon zest and adjust seasoning with salt if needed.

Step 6: Return the salmon fillets to the skillet, nestling them into the creamy spinach-artichoke mixture. Bring to a gentle simmer and cook, stirring occasionally, until the salmon is warmed through, about 2 to 3 minutes. Sprinkle additional Parmesan on top before serving.

Tips & Variations

For extra flavor, marinate the salmon briefly in lemon juice and garlic before cooking.

Use fresh spinach sautéed quickly instead of frozen for a lighter texture.

Swap Gruyère with mozzarella or Monterey Jack for a milder cheese blend.

Adjust the crushed red pepper flakes to control the level of heat to your preference.

FAQs

Can I use fresh artichokes instead of canned?

Yes, you can use fresh artichokes by trimming, boiling, and quartering them before adding. This will add a fresher flavor but requires extra prep time.

How do I know when the salmon is perfectly cooked?

Using an instant-read thermometer is best; the salmon should reach 130°F in the thickest part for moist, tender results. It will continue to cook slightly after removing from heat.