Description
This creamy Spinach Artichoke Salmon Skillet combines tender, flaky salmon with spinach, artichokes, garlic, Parmesan, and a rich yet easy cream sauce. Everything cooks in one skillet for a flavorful and satisfying weeknight dinner that’s both elegant and simple to prepare.
Ingredients
For the Salmon
- 4 salmon fillets, about 6 oz each
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
For the Spinach Artichoke Sauce
- 1 tbsp olive oil or butter
- 3 cloves garlic, minced
- 1 cup canned or jarred artichoke hearts, drained and chopped
- 4 cups fresh spinach
- ½ cup chicken or vegetable broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ tsp red pepper flakes, optional
- ½ tsp Italian seasoning
- ¼ tsp black pepper
- ¼ tsp salt
- 1 tbsp fresh lemon juice
- 2 tbsp chopped parsley
Instructions
- Season the Salmon: Pat the salmon fillets dry with paper towels. Season both sides evenly with garlic powder, paprika, salt, and black pepper to build a flavorful base before cooking.
- Sear the Salmon: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the salmon fillets skin-side down, cooking for 3 to 4 minutes per side until nicely browned and almost cooked through. Remove the salmon from the skillet and set aside to keep warm.
- Sauté Garlic: Reduce heat to medium and add the remaining olive oil or butter to the skillet. Add minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
- Cook Spinach and Artichokes: Stir in the chopped artichoke hearts and fresh spinach. Cook for 2 to 3 minutes, stirring occasionally, until the spinach wilts and the artichokes soften.
- Add Liquids and Seasonings: Pour in the chicken or vegetable broth and heavy cream. Add Parmesan cheese, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Stir well to combine all flavors.
- Simmer Sauce: Allow the sauce to simmer gently for 3 to 4 minutes, stirring occasionally, until it thickens slightly and becomes creamy.
- Finish the Sauce: Stir in fresh lemon juice for brightness. Return the salmon fillets to the skillet, spoon some sauce over each piece to coat well.
- Cook Salmon through: Simmer the skillet for another 2 to 3 minutes or until the salmon reaches an internal temperature of 145°F (63°C) and is fully cooked but still tender and juicy.
- Garnish and Serve: Sprinkle chopped parsley and extra grated Parmesan over the top before serving to add freshness and extra flavor. Serve hot with your choice of sides.
Notes
- Use fresh or frozen spinach; if using frozen, squeeze out excess water thoroughly before adding to avoid a watery sauce.
- Choose salmon fillets that are similar in thickness to ensure even cooking throughout.
- For a lighter sauce, you can substitute half-and-half for the heavy cream without sacrificing flavor.
- This dish pairs perfectly with rice, roasted potatoes, pasta, or crusty bread to soak up the creamy sauce.
- Feel free to add extra vegetables like mushrooms or cherry tomatoes to enhance the nutritional value and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Dinner, Seafood, One-Pan Meals
- Method: Stovetop
- Cuisine: American, Italian-Inspired
