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This spinach artichoke salmon recipe is a decadent and delicious meal that’s perfect for when you want something a little different on a busy weeknight. It only takes 30 minutes to make!
This recipe is a tasty riff on the popular spinach artichoke dip. I’ve always been into salmon with creamy sauces, and using cream cheese is a break from the usual heavy cream that I usually add to these kinds of recipes. It’s nice and tangy, which perfectly complements the salmon.
To make this recipe, we pan fry the salmon for a few minutes, take it out of the pan temporarily, and then make a quick creamy spinach and artichoke sauce. The salmon is then added back in to finish cooking in that luscious sauce.
Pro tip: You can buy salmon with the skin on or off. The skin is fine to eat, but some people prefer not to. If you buy a piece with the skin on but don’t want to eat it, you can peel the skin off on the step where you’ve taken the salmon out of the pan (it should peel off quite easily).
What to serve with spinach artichoke salmon:
This dish is quite rich, so I suggest serving it with some veggies or a salad with a light dressing. It would go great with rice, pasta, or potatoes as well.
More creamy salmon recipes you may enjoy:
- 20 Minute Creamy Salmon Piccata Recipe
- 20 Minute Creamy Dijon Salmon
- Creamy Lemon Salmon
- Creamy Tuscan Salmon Recipe
Let me know if you’ll make this easy salmon recipe! Questions? Ask me in the comments below.
Spinach Artichoke Salmon
- 1 pound fresh salmon cut into 4 pieces
- Flour for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3/4 cup chicken broth
- 8 ounces cream cheese (one block Philly) softened
- 2 cloves garlic minced
- 1 (14 fluid ounce) can artichoke hearts drained & chopped
- 2 cups (packed) fresh baby spinach
- 1/2 cup freshly grated parmesan cheese
- Salt & pepper to taste
- Cut the salmon into 4 equal pieces and sprinkle it with salt & pepper. Dredge the fish in flour until coated. Prep the other ingredients.
- Add the oil and butter to a skillet over medium-high heat. Once the pan's hot, add the salmon and cook for 3 minutes/side. Take the salmon out of the pan and set it aside.
- Reduce the heat to medium. Add the chicken broth, cream cheese, and garlic to the pan. Cook, stirring often, until the cheese has melted into a smooth sauce.
- Add the artichokes and spinach to the pan. Let the spinach wilt. If you're noticing that the sauce is thickening up too much (it's personal preference how thick you want it), add a splash more chicken broth.
- Stir in the parmesan cheese and add the salmon back into the pan. Let it cook for another few minutes until the fish is cooked through and flakes easily with a fork. Season with salt & pepper as needed. Serve immediately.
- This recipe goes much smoother if you take the cream cheese out of the fridge and let it sit on the counter to warm up for at least 30 minutes prior to starting cooking.
- You can use frozen spinach in this recipe. Just be sure to thaw it and squeeze out the water first.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition information is automatically calculated, so should only be used as an approximation.
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