Go Back
+ servings
Creamy Spinach and Artichoke Salmon | halfbakedharvest.com #salmon #garlicbutter #easyrecipes
Print Recipe
4.26 from 529 votes

Creamy Spinach and Artichoke Salmon

Think spinach and artichoke dip with the addition of buttery, flaky salmon, all in one skillet in under an hour!
Prep Time15 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4
Calories: 660kcal



  • 1. Preheat the oven to 350 degrees. Rub the salmon with paprika, salt, and pepper.
    2. Optional: Sear the salmon before baking. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the salmon and cook for 2-3 minutes, until the salmon is seared on 1 side. Remove from the skillet. If using skin-on salmon, sear the skin side.
    3. To the same (oven-safe) skillet, add the butter, shallots, and garlic. Cook until the garlic is fragrant, 2 minutes. Add the sage and continue cooking another 2-3 minutes, until the butter is browned and the garlic golden and caramelized. 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. Add the parmesan, spinach, and artichokes, and cook until the spinach is wilted, 3-5 minutes. Stir in the lemon juice. Remove from the heat. If desired, remove the smashed garlic.
    4. Slide the salmon into the sauce. Transfer to the oven and bake 10-15 minutes or until salmon is cooked through.
    5. To serve, plate each piece of salmon, then spoon the sauce over top. Serve with flaky sea salt.


To Prepare Ahead of Time: Skip step 2 completely and do not sear the salmon. Then complete the recipe through step 3. Let the sauce cool, then slide the salmon into the sauce. Chill for up to 1 day ahead of time. When ready to bake, remove the dish from the fridge 30 minutes prior to baking, then bake as directed. 


Calories: 660kcal