This salmon with creamy spinach and artichoke hearts recipe is an easy one pan dinner that certainly tastes like it took twenty pans to make. Salmon fillets sear to start, then are nestled in a cream sauce flavored with garlic, shallots, sage, and brown butter. Add in some fresh spinach and marinated artichoke hearts, then bake the salmon for 15 minutes. Makes for a great weeknight fish dinner!
Gather up your ingredients.
Preheat the oven to 350 degrees. Rinse the salmon and pat dry. Sprinkle Kosher salt, pepper, and paprika on the salmon, rubbing it in.
Heat an oven proof skillet on medium and add the olive oil. When the olive oil is hot and begins to shimmer, add the salmon fillets, skin side down, and allow them to sear, 3-4 minutes. Remove the salmon to a plate and set aside. (Note: if you are using skinless salmon fillets, that's fine, just sear on one side.)
To the skillet, add the butter, shallots, and garlic, allowing the butter to brown just slightly and the shallots become translucent, about 2 minutes. Add the sage, cook 2-3 minutes more, allowing the garlic to become golden and the butter to nicely brown.
Add the cream cheese, in chunks, stirring it around to melt a bit. Whisk in the heavy cream, stirring until smooth. Bring to a simmer and add the parmesan, stirring until it's melted and combined. Add the artichokes and spinach, stirring until spinach has wilted. Stir in the lemon juice. Remove from heat.
Add the salmon fillets back to the pan, nestle them in the sauce, and cook for 15 minutes. Spoon the sauce over the salmon, add flaky sea salt to taste and serve.
Easy weeknight dinners are the best! If you love this Salmon with Creamy Spinach and Artichoke Hearts, you might want to try my Instant Pot Creamy Artichoke Chicken, Italian Sausage Skillet with Ricotta and Pasta, and Broiled Chicken Thighs.
PrintSalmon with Creamy Spinach and Artichoke Hearts
Salmon with creamy spinach and artichoke hearts recipe that uses only one pan. Cream sauce is flavored with garlic, shallots, sage, and brown butter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Fish
- Method: skillet
- Cuisine: American
Ingredients
1 lb. salmon, cut into 3-4 fillets
kosher salt and black pepper to taste
½ teaspoon paprika
1 tablespoon extra virgin olive oil
3 tablespoons salted butter
2 tablespoons shallots, minced
3 cloves garlic, minced
2 tablespoons chopped fresh sage
1 ¼ cups heavy cream
2 ounces cream cheese, cubed
½ cup grated parmesan
4 cups fresh spinach (or baby spinach)
1 ½ cups marinated artichoke hearts, roughly chopped
2 teaspoons fresh lemon juice
flaky sea salt to top finished meal
Instructions
- Preheat the oven to 350 degrees. Rinse the salmon and pat dry. Sprinkle Kosher salt, pepper, and paprika on the salmon, rubbing it in.
- Heat an oven proof skillet on medium and add the olive oil. When the olive oil is hot and begins to shimmer, add the salmon fillets, skin side down, and allow them to sear, 3-4 minutes. Remove the salmon to a plate and set aside. (Note: if you are using skinless salmon fillets, that's fine, just sear on one side.)
- To the skillet, add the butter, shallots, and garlic, allowing the butter to brown just slightly and the shallots become translucent, about 2 minutes. Add the sage, cook 2-3 minutes more, allowing the garlic to become golden and the butter to nicely brown.
- Add the cream cheese, in chunks, stirring it around to melt a bit. Whisk in the heavy cream, stirring until smooth. Bring to a simmer and add the parmesan, stirring until it's melted and combined. Add the artichokes and spinach, stirring until spinach has wilted. Stir in the lemon juice. Remove from heat.
- Add the salmon fillets back to the pan, nestle them in the sauce, and cook for 15 minutes. Spoon the sauce over the salmon, add flaky sea salt to taste and serve.
Keywords: salmon, easy salmon, skillet salmon, baked salmon, salmon with creamy spinach, artichokes, easy weeknight dinner
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