Creamy Artichoke and Spinach Salmon

Creamy Spinach and Artichoke Salmon

4 servings


  • 4 salmon filets
  • salt and pepper
  • 1/2 tsp paprika
  • 1 tbsp olive oil
  • 3 tbsp butter
  • 2 small shallots, sliced or smashed
  • 3 cloves garlic, smashed
  • 1/2 tsp crushed red pepper flakes
  • 2 tbsp chopped fresh sage
  • 1 1/4 cups canned full-fat coconut milk or heavy cream
  • 2 ounces / 56 grams cream cheese
  • 1/2 cup grated parmesan or manchego cheese
  • 4 cups fresh baby spinach
  • 1 (12 ounce/340 grams) jar marinated artichokes roughly chopped
  • juice from 1/2 a lemon


  1. Preheat the oven to 350°F/175°C.
  2. Rub the salmon with paprika, salt, and pepper.
  3. In an oven-safe skillet, add the butter and cook the shallots, and garlic for about 2 minutes. Add the sage and cook another 2-3 minutes. The butter should be browned and the garlic golden and caramelized.
  4. Add the crushed red pepper flakes, coconut milk, and cream cheese. Season the sauce with salt and pepper. Bring to a simmer over medium heat, stirring constantly until smooth and creamy.
  5. Add the artichokes, parmesan and spinach, cook until the spinach is wilted, 3-5 minutes. Stir in the lemon juice. Remove the skillet from the heat.
  6. Put the salmon into the sauce. Transfer the skillet to the oven and bake 10-15 minutes until salmon is cooked through.
  7. Serve with flaky sea salt.

salmon in a cast iron skillet

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