Spinach Artichoke Salmon
A creamy spinach and artichoke sauce crowns pan-seared salmon for a quick, elegant weeknight meal.
Servings: 4 servings
Ingredients
- 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 (softened)
- 2 cloves garlic minced
- 1 14-ounce can artichoke hearts drained and chopped
- 2 cups fresh baby spinach packed
- 1/2 cup freshly grated Parmesan cheese
- salt and pepper to taste
Instructions
- Pat the salmon dry and season both sides with salt and pepper. Dredge each piece lightly in flour, shaking off excess.
- Heat the olive oil and butter in a large skillet over medium-high heat until hot and the butter is melted.
- Add the salmon to the hot skillet and cook about 3 minutes per side, until golden and nearly cooked through; transfer to a plate and set aside.
- Lower the heat to medium and add the chicken broth, softened cream cheese, and minced garlic to the skillet; stir often until the cream cheese melts into a smooth sauce.
- Stir in the chopped artichoke hearts and fresh spinach; cook until the spinach wilts. If the sauce becomes too thick, add a splash more chicken broth to reach desired consistency.
- Mix in the grated Parmesan, return the salmon to the skillet, and cook a few more minutes until the salmon is cooked through and flakes easily with a fork. Taste and adjust salt and pepper, then serve immediately.
Equipment
- Large Skillet
- spatula or tongs
- Measuring cups and spoons
- Cutting Board
- Knife
Notes
- Soften cream cheese at room temperature for at least 30 minutes before cooking for a smoother sauce.
- Frozen spinach can be used if fully thawed and excess water squeezed out.
- Adjust sauce thickness with extra chicken broth as needed.
- Season salmon to taste after cooking.
- Use freshly grated Parmesan for best flavor.