As I stood in my kitchen, the fragrance of garlic and sautéing shallots wafted through the air, instantly transporting me to my favorite coastal restaurant where I first tasted the magic of a Spinach Artichoke Salmon Skillet. This unique recipe blends the creamy goodness of spinach and artichoke dip with perfectly seared salmon, creating a dish that not only satisfies but dazzles the senses. Perfect for a busy weeknight, this meal comes together in one pan, allowing you to spend less time cleaning and more time savoring delicious flavors. Plus, with easily adaptable gluten-free and dairy-free options, it’s a versatile dinner that everyone in the family will love. Curious how to bring this delightful fusion to your table? Let’s dive into the recipe! Why Will You Love This Dish? Simple Preparation: You’ll appreciate how this one-pan meal saves time without sacrificing flavor. It’s perfect for busy weeknights! Flavor Explosion: Enjoy the delightful combination of creamy spinach and artichokes with perfectly spiced salmon—each bite is a taste sensation. Healthy & Nutritious: Packed with protein and essential nutrients, this dish doesn’t compromise on health. Plus, gluten-free and dairy-free options are available! Versatility: Adapt the recipe to your liking by swapping salmon for chicken or shrimp. It fits right into various dietary preferences. Crowd Pleaser: Impress family or guests with this vibrant dish that looks as good as it tastes—your dinner table will never be the same! For more delicious seafood options, check out my Baked Boursin Salmon for a creamy treat or the Cajun Salmon Pasta for a spicy twist! Spinach Artichoke Salmon Skillet Ingredients For the Salmon Salmon Fillets – The star of the dish; substitute with chicken or tofu for a different protein. Extra-Virgin Olive Oil – Adds healthy fats and enhances flavor; can replace with avocado oil or melted coconut oil. Paprika – Infuses smokiness and vibrant color; use smoked paprika for an extra kick. Dried Thyme – Complements salmon beautifully; fresh thyme can be used for a more aromatic touch. Garlic Powder – Elevates the overall taste; fresh minced garlic works well for a bolder flavor. Kosher Salt & Black Pepper – Essential seasonings; feel free to adjust to suit your palate. For the Vegetables and Orzo Shallots – Adds sweetness and depth; substitute with finely chopped onion or leeks if needed. Garlic Cloves – The aromatic base; fresh garlic cloves are recommended for stronger flavor. Crushed Red Pepper Flakes – Introduces heat; omit if you’d prefer a milder dish. Dry Orzo Pasta – Absorbs flavors nicely; can use quinoa or gluten-free pasta as alternatives. Vegetable or Chicken Broth – Provides moisture and enhances flavor; opt for low-sodium versions for a healthier option. For the Creaminess Dijon Mustard – Adds a tangy kick; yellow mustard is a good substitute if needed. Heavy Cream – Provides that luscious creamy texture; use half-and-half or coconut milk for dairy-free versions. For the Final Touches Fresh Baby Spinach – Delivers nutrients and a pop of color; kale can be swapped in if you prefer. Marinated Artichoke Hearts – Key ingredient for texture and flavor; canned artichokes will work in a pinch. Grated Parmesan or Pecorino Romano Cheese – Enhances umami flavors; nutritional yeast serves as a dairy-free alternative. Lemon (Zest and Juice) – Brightens the dish and adds acidity; lime can be used if lemons are out of reach. Each ingredient plays a vital role in crafting this delightful Spinach Artichoke Salmon Skillet that’s sure to be a hit on your dinner table! Step‑by‑Step Instructions for Spinach Artichoke Salmon Skillet Step 1: Prepare the Salmon Start by drizzling the salmon fillets with extra-virgin olive oil, then season generously with paprika, dried thyme, garlic powder, kosher salt, and black pepper. Heat a large skillet over medium heat for a couple of minutes, then place the salmon skin-side down. Cook for about 3 minutes until the skin is crispy, then flip and cook for another 3 minutes, or until the salmon is medium-rare. Transfer the salmon to a plate and set aside. Step 2: Sauté Aromatics In the same skillet, add a touch more olive oil if needed and toss in the chopped shallots and minced garlic. Sauté for 2 minutes, stirring frequently, until fragrant and softened. The shallots should become translucent. Then, stir in the crushed red pepper flakes, allowing them to infuse their heat into the mixture. Enjoy the delightful aroma that wafts through your kitchen! Step 3: Cook the Orzo Introduce the dry orzo pasta to the skillet along with vegetable or chicken broth and Dijon mustard. Stir everything together, bringing the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and let the orzo simmer for about 12 minutes, or until the pasta is almost al dente, absorbing all those wonderful flavors while cooking. Step 4: Add Cream and Spinach Remove the lid from the skillet and slightly increase the heat. Stir in the heavy cream and the fresh baby spinach, mixing everything well. Cook for about 1 to 2 minutes until the spinach has wilted and the creamy sauce has thickened a bit. The combination of the creamy sauce with spinach creates a lush base for your Spinach Artichoke Salmon Skillet. Step 5: Finish the Dish Gently fold in the marinated artichoke hearts and grated Parmesan cheese, allowing them to mingle with the creamy mixture. Carefully return the salmon fillets to the pan, simmering for an additional 3 minutes until everything is heated through. Finally, garnish your finished dish with fresh lemon zest and a squeeze of lemon juice to brighten the flavors, making your Spinach Artichoke Salmon Skillet absolutely irresistible! How to Store and Freeze Spinach Artichoke Salmon Skillet Fridge: Store leftovers in an airtight container for up to 2 days. This ensures the flavors stay fresh and the textures are preserved. Freezer: If you want to freeze, portion the dish into freezer-safe containers. It can last up to 3 months; however, for optimal taste, consume it within 1 month. Reheating: To reheat, thaw in the fridge overnight and gently heat on the stovetop over low heat, adding a splash of broth or cream to restore creaminess. Serving Tips: Make sure to check the taste before serving, as flavors might intensify after refrigeration. Enjoy your comforting Spinach Artichoke Salmon Skillet again! What to Serve with Spinach Artichoke Salmon Skillet Elevate your meal experience by pairing this delightful dish with sides that beautifully complement its creamy richness and heartiness. Garlic Bread: Perfect for soaking up every creamy bite, the crispy, buttery edges of garlic bread create a comforting and delicious side. Steamed Broccoli: The bright green florets add a fresh, crisp texture and are loaded with vitamins, beautifully balancing the richness of the salmon. Roasted Asparagus: Tender, slightly charred asparagus adds a healthy crunch and earthy flavor that pairs wonderfully with the creamy sauce. Crispy Salad: A fresh salad with mixed greens, cherry tomatoes, and a light vinaigrette will introduce a zesty contrast to the rich and hearty dish, enlivening each bite. Lemon Couscous: Light and fluffy couscous flavored with lemon zest not only harmonizes with the dish’s citrus notes but also provides a delightful contrast in texture. White Wine: A chilled glass of Sauvignon Blanc will enhance the dish’s flavors, with its crisp acidity cutting through the creaminess and offering a refreshing balance. Chocolate Mousse: For dessert, indulge in a rich, airy chocolate mousse that rounds out a comforting meal—its sweetness finishes the experience on a velvety note. Expert Tips for Spinach Artichoke Salmon Skillet Prep Ahead: Gather and chop all ingredients before starting, as the cooking process is quick and you want everything ready to go! Perfectly Cooked Salmon: Avoid overcooking the salmon; it should be moist and flaky. Aim for medium-rare for the best flavor. Orzo Consistency: Make sure to keep an eye on the orzo as it simmers. Stir occasionally to prevent sticking, ensuring a creamy base for your Spinach Artichoke Salmon Skillet. Adjust Spiciness: If you’re sensitive to heat, feel free to omit the crushed red pepper flakes altogether or adjust the amount to your preference. Leftover Love: Store any leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop to maintain the dish’s creamy texture. Spinach Artichoke Salmon Skillet Variations Feel free to get creative and customize this dish to match your taste preferences or dietary needs! Chicken Substitute: Replace salmon with chicken breast for a different protein that’s still full of flavor; it cooks similarly and remains juicy. Shrimp Twist: Opt for shrimp instead of salmon; sauté them until pink and tender, adding a delightful seafood twist to your skillet. Vegan Version: Swap salmon for tofu and use coconut milk instead of heavy cream for a friendly, plant-based twist that doesn’t skimp on flavor. Gluten-Free Orzo: Change out traditional orzo for gluten-free pasta; it will absorb all the creamy goodness just as well. More Veggies: Add bell peppers or zucchini to the sauté for extra nutrition and vibrant colors; a medley of veggies always brightens a dish! Cheesy Boost: Experiment with different cheeses; a blend of mozzarella and gouda adds a delightful gooey texture and richness to your skillet. Spice It Up: If you’re craving a kick, add sliced jalapeños or increase the red pepper flakes; this will bring a satisfying heat to the dish. For additional seafood inspiration, don’t miss my flavorsome Cajun Salmon Pasta or try the creamy take of Baked Boursin Salmon for another delicious meal! Make Ahead Options These Spinach Artichoke Salmon Skillets are perfect for meal prep enthusiasts! You can prepare the orzo and sauce up to 24 hours in advance; simply cook the orzo and let it cool before combining it with the sautéed shallots and garlic, then refrigerate. Additionally, you can season the salmon fillets and store them in an airtight container for up to 3 days. When you’re ready to serve, just cook the salmon in a hot skillet, add the prepped orzo mixture, and finish with cream, spinach, and artichokes. This way, you’ll enjoy a delicious, freshly cooked meal with minimal effort, all while saving valuable time on busy weeknights! Spinach Artichoke Salmon Skillet Recipe FAQs How do I choose the best salmon for this dish? Absolutely! When selecting salmon, look for fillets that are bright in color with no dark spots or blemishes. Fresh salmon should have a mild, ocean-like scent, and the flesh should be firm to the touch. Wild-caught salmon is often noted for its richer flavor, but farmed varieties can also work well in this dish. What’s the best way to store leftovers of the Spinach Artichoke Salmon Skillet? Very good question! Store any leftovers in an airtight container and keep them in the refrigerator for up to 2 days. If possible, wait to add any creamy sauces until you’re ready to serve to maintain the dish’s texture. When reheating, do so gently on the stovetop for the best results. Can I freeze the Spinach Artichoke Salmon Skillet? Absolutely! To freeze your dish, portion it into freezer-safe containers after cooling it to room temperature. It can be frozen for up to 3 months, although I recommend consuming it within 1 month for the best taste. When you’re ready to enjoy it again, thaw in the refrigerator overnight, then reheat on low heat while adding a bit of broth or cream to restore the creaminess. What should I do if my dish turns out too salty? If you find your dish is saltier than you’d like, adding freshness can help balance the flavors. Squeeze in extra lemon juice or stir in a handful of fresh spinach to absorb some of the salt. You can also serve the dish alongside a side of plain steamed vegetables or fluffy rice to dilute the saltiness. Are there any dietary considerations I should keep in mind for this recipe? The Spinach Artichoke Salmon Skillet can easily accommodate various dietary needs! For gluten-free options, simply swap out the traditional orzo for gluten-free pasta or quinoa. If you’re looking for a dairy-free recipe, you can replace heavy cream with coconut milk or a dairy-free cream alternative, and use nutritional yeast instead of cheese for added flavor. Can I substitute the marinated artichoke hearts? Definitely! While marinated artichoke hearts add a unique flavor and texture, you can substitute them with canned artichokes in water if marinated ones aren’t available. Just make sure to drain and rinse them well to reduce excess sodium before adding them to your dish. Savory Spinach Artichoke Salmon Skillet for Busy Weeknights A delightful Spinach Artichoke Salmon Skillet that's quick to prepare and filled with creamy flavors, perfect for busy weeknights. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 30 minutes minsTotal Time 40 minutes mins Servings: 4 servingsCourse: DinnerCuisine: AmericanCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Salmon4 fillets Salmon substitute with chicken or tofu2 tablespoons Extra-Virgin Olive Oil can replace with avocado oil1 teaspoon Paprika use smoked paprika for extra kick1 teaspoon Dried Thyme fresh thyme can be used1 teaspoon Garlic Powder fresh minced garlic works wellto taste Kosher Saltto taste Black PepperFor the Vegetables and Orzo2 medium Shallots substitute with onion or leeks2 cloves Garlic fresh recommended1 teaspoon Crushed Red Pepper Flakes omit for milder dish1 cup Dry Orzo Pasta can use quinoa or gluten-free pasta2 cups Vegetable or Chicken Broth opt for low-sodiumFor the Creaminess1 tablespoon Dijon Mustard yellow mustard can be used1 cup Heavy Cream substitute with half-and-half or coconut milkFor the Final Touches2 cups Fresh Baby Spinach kale can be swapped1 cup Marinated Artichoke Hearts canned artichokes will work1/2 cup Grated Parmesan or Pecorino Romano Cheese nutritional yeast for dairy-free1 medium Lemon zest and juice for brightness Equipment Large skillet Method Preparation StepsDrizzle salmon fillets with olive oil and season with paprika, thyme, garlic powder, salt, and pepper. Heat skillet and cook salmon skin-side down for 3 minutes, then flip and cook for another 3 minutes until medium-rare. Set aside.In the same skillet, add more olive oil if needed, and sauté chopped shallots and minced garlic for 2 minutes until translucent. Stir in red pepper flakes.Introduce orzo, broth, and Dijon mustard to the skillet. Bring to a gentle boil, then reduce heat to simmer for about 12 minutes until orzo is almost al dente.Remove the lid and increase heat slightly. Stir in heavy cream and spinach, cooking for 1-2 minutes until spinach wilts and sauce thickens.Fold in artichoke hearts and Parmesan. Return salmon to pan, simmer for 3 minutes until heated through. Garnish with lemon zest and juice. Nutrition Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 1500IUVitamin C: 20mgCalcium: 200mgIron: 3mg NotesPrep all ingredients ahead for efficiency. Aim for medium-rare salmon for best results. Adjust spiciness based on preference. Store leftovers in an airtight container for up to 2 days. Tried this recipe?Let us know how it was!
