Description
A rich and creamy Spinach Artichoke Salmon skillet dish featuring perfectly seared salmon fillets topped with a luscious spinach and artichoke cream cheese sauce blended with Parmesan, Gruyère, and cheddar cheeses, finished with a hint of lemon zest for brightness.
Ingredients
Scale
Salmon
- 2 tbsp. extra-virgin olive oil, divided
- 4 (6-oz.) salmon fillets
- 1 tsp. paprika
- Kosher salt
Spinach Artichoke Sauce
- 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
- Prepare and season salmon: Pat the salmon fillets dry using paper towels. Sprinkle both sides evenly with paprika and season with 1 1/2 teaspoons kosher salt to enhance flavor.
- Sear the salmon: Heat 1 tablespoon of olive oil in a large cast-iron or stainless-steel skillet over medium-high heat. Add the salmon fillets and cook for approximately 3 minutes per side, turning halfway through, until the surface is browned and an instant-read thermometer registers 130°F in the thickest part. Remove salmon and transfer to a plate.
- Cook the artichokes and aromatics: In the same skillet, add the remaining 1 tablespoon of olive oil over medium heat. Add the drained artichokes and stir to coat with the oil. Spread them evenly and cook without stirring for 2 minutes to develop color.
- Add garlic and spices: Stir in finely chopped garlic and crushed red pepper flakes. Continue cooking while stirring occasionally until the garlic becomes fragrant, about 2 minutes.
- Add spinach and liquids: Stir in the thawed spinach and season lightly with salt. Add the vegetable broth, sour cream, and cream cheese. Cook with occasional stirring until the cream cheese melts completely and the sauce begins to simmer, about 3 to 4 minutes.
- Melt the cheeses: Add the finely grated Parmesan, shredded Gruyère, and white cheddar cheese to the sauce. Stir continuously for about 2 minutes until all the cheeses melt together into a creamy sauce. Stir in lemon zest and adjust salt as needed.
- Combine salmon and sauce: Return the seared salmon fillets to the skillet nestled in the sauce. Bring to a gentle simmer and cook for 2 to 3 minutes, stirring occasionally, to warm the salmon through and meld flavors.
- Finish and serve: Top the dish with additional grated Parmesan before serving hot.
Notes
- Be careful not to overcook the salmon; aim for medium doneness (130°F internal temperature) for moist, tender fillets.
- Use freshly grated cheeses for the best melting texture and flavor.
- Frozen spinach must be thoroughly thawed and drained to avoid excess water in the sauce.
- Adjust the amount of crushed red pepper flakes according to your preferred spice level.
- This dish pairs well with crusty bread or a light side salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: spinach artichoke salmon, creamy salmon skillet, seared salmon with spinach sauce, artichoke cream sauce, easy salmon recipe
