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Creamy Spinach and Artichoke Salmon.

This Creamy Spinach and Artichoke Salmon is a quick, delicious dish that combines rich flavors and healthy ingredients!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: Healthy, Quick, Salmon
Servings: 4 servings

Ingredients

For the Salmon:

  • 4 filets salmon skin on or off (your preference)
  • Kosher salt
  • 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 lemon
  • Flaky sea salt for sprinkling

Instructions

Cooking Instructions

  • Step 1: Prepare the Salmon - Season the salmon filets with kosher salt, black pepper, and paprika.
  • Step 2: Sear the Salmon - In a large skillet, heat the extra virgin olive oil over medium-high heat. Cook the salmon filets for about 4-5 minutes on each side until cooked through.
  • Step 3: Sauté the Aromatics - In the same skillet, melt the salted butter and add shallots and garlic, cooking until fragrant.
  • Step 4: Add the Herbs and Spices - Stir in sage and crushed red pepper flakes.
  • Step 5: Create the Creamy Sauce - Pour in the coconut milk (or heavy cream) and add cream cheese. Stir until smooth.
  • Step 6: Mix in the Spinach and Artichokes - Add spinach and artichokes, stirring until spinach wilts.
  • Step 7: Combine Everything - Return the salmon to the skillet, spooning sauce over it, and add lemon juice and cheese.
  • Step 8: Final Touches - Simmer for a couple of minutes and finish with flaky sea salt before serving.

Equipment

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

Notes

  • For a lighter sauce, replace coconut milk with almond milk.
  • Ensure salmon is thawed completely if using frozen.
  • This dish is best enjoyed fresh, but can be stored for up to 3 days in the refrigerator.