Creamy Spinach and Artichoke Salmon.

If you’re looking for a dish that combines the richness of salmon with the indulgent flavors of creamy spinach and artichokes, you’ve come to the right place. Creamy Spinach and Artichoke Salmon is a delightful meal that’s perfect for a weeknight dinner or when entertaining guests. This dish is not only bursting with flavor but also packed with nutrients, making it a wholesome choice for any occasion. Let’s dive into the details of how to create this mouthwatering dish that will have everyone coming back for seconds.

Top Reasons to Make Creamy Spinach and Artichoke Salmon.

• Delicious Flavor Profile: The combination of creamy sauce, fresh spinach, and artichokes complements the salmon beautifully.
• Quick and Easy: This recipe comes together in about 30 minutes, perfect for busy weeknights.
• Healthy Ingredients: Packed with omega-3 fatty acids from the salmon and vitamins from the spinach.
• Impressive Presentation: The vibrant colors of the spinach and artichokes against the salmon make for an eye-catching dish.

What You’ll Gather

• 4 salmon filets, skin on or off (your preference)
• Kosher salt and black pepper
• 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

Toolbox for This Recipe

• Large Skillet: Ideal for sautéing and creating the creamy sauce.
• Spatula: Perfect for flipping the salmon and mixing ingredients.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Knife and Cutting Board: Essential for chopping shallots, garlic, and spinach.

Creamy Spinach and Artichoke Salmon.: Step-by-Step Guide

Step 1: Prepare the Salmon

Start by seasoning the salmon filets with kosher salt, black pepper, and paprika. This will enhance the flavor of the fish and provide a lovely color when cooked.

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, skin side down if applicable. Cook for about 4-5 minutes on each side, depending on the thickness, until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside.

Step 3: Sauté the Aromatics

In the same skillet, melt the salted butter over medium heat. Add the sliced shallots and smashed garlic, cooking until they are fragrant and translucent, about 2-3 minutes.

Step 4: Add the Herbs and Spices

Stir in the chopped fresh sage and crushed red pepper flakes, cooking for another minute to release their flavors.

Step 5: Create the Creamy Sauce

Pour in the canned coconut milk (or heavy cream) and add the cubed cream cheese. Stir continuously until the cream cheese has melted and the sauce is smooth.

Step 6: Mix in the Spinach and Artichokes

Add the fresh baby spinach and marinated artichokes to the skillet. Stir until the spinach wilts down and everything is well combined.

Step 7: Combine Everything

Return the seared salmon to the skillet, spooning the creamy sauce over the top. Squeeze the juice from half a lemon over the dish and sprinkle with grated parmesan or manchego cheese.

Step 8: Final Touches

Allow the dish to simmer for a couple more minutes to heat everything through. Finish with a sprinkle of flaky sea salt before serving.

Swap Guide

• Use chicken breast instead of salmon for a different protein option.
• Replace coconut milk with almond milk for a lighter sauce.
• Substitute cream cheese with Greek yogurt for a tangy twist.
• Try spinach with kale for a heartier green.

Mistakes Even Pros Make

• Overcooking the salmon can lead to dryness; aim for a perfectly flaky texture.
• Not seasoning enough: don’t skip the salt and pepper as they enhance all the flavors.
• Skipping fresh herbs can dull the dish’s flavor; always use fresh when possible.
• Rushing the creamy sauce: let it simmer gently to meld the flavors beautifully.

Shelf Life & Storage

This Creamy Spinach and Artichoke Salmon can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce if needed. However, for the best taste and texture, it’s recommended to enjoy it fresh.

Ask the Chef

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Just make sure to thaw it completely before cooking to ensure even cooking and the best texture.

What should I serve with Creamy Spinach and Artichoke Salmon?

This dish pairs beautifully with a side of roasted vegetables, quinoa, or a simple green salad to complement the richness of the sauce.

Can I make this dish in advance?

While it’s best enjoyed fresh, you can prepare the creamy sauce ahead of time and store it separately. Simply reheat and add the salmon just before serving.

Is there a vegetarian alternative for this recipe?

Absolutely! You can substitute the salmon with firm tofu or chickpeas for a vegetarian version while keeping the creamy spinach and artichoke sauce the same.

You Might Also Like

• Lemon Garlic Butter Shrimp
• Creamy Mushroom Risotto
• Spinach and Feta Stuffed Chicken
• Mediterranean Quinoa Salad

Ready, Set, Cook

Now that you have all the details at your fingertips, it’s time to bring this Creamy Spinach and Artichoke Salmon to life in your kitchen. With its creamy sauce, tender salmon, and vibrant greens, this dish is sure to become a favorite in your household. Whether you’re cooking for yourself or hosting friends, this recipe promises to impress with every bite. Enjoy your culinary adventure and savor each delicious moment!