Creamy Spinach and Artichoke Salmon.

There’s something undeniably comforting about a rich, creamy dish that brings together the flavors of the sea and the garden. This Creamy Spinach and Artichoke Salmon. recipe is that perfect meld of creamy goodness with nutritious greens and succulent fish. With the right ingredients, you can whip up a dinner that’s not only delicious but also visually stunning. Let’s dive into the details!

Why This Creamy Spinach and Artichoke Salmon. Stands Out

This recipe shines because it combines the classic flavors of spinach and artichoke dip with tender salmon fillets, creating a dish that feels indulgent yet wholesome. The creaminess from the coconut milk and cream cheese complements the salmon beautifully, while fresh spinach and marinated artichokes add a burst of flavor. Each bite is a delightful balance of richness and freshness, making it a dish that’s perfect for a weeknight dinner or a special occasion.

What to Buy

To create this Creamy Spinach and Artichoke Salmon., you’ll need some quality ingredients. Here’s what to gather:

• 4 salmon fillets, skin on or off (your preference)
• Kosher salt and black pepper
• 1/2 teaspoon paprika
• 1 tablespoon extra virgin olive oil
• 3 tablespoons salted butter
• 2 small shallots, sliced or smashed
• 3 cloves garlic, smashed
• 2 tablespoons chopped fresh sage
• 1/2 teaspoon crushed red pepper flakes
• 1 1/4 cups canned full-fat coconut milk or heavy cream
• 2 ounces cream cheese, cubed
• 1/2 cup grated parmesan or manchego cheese
• 4 cups fresh baby spinach
• 1 (12 ounce) jar marinated artichokes, roughly chopped
• Juice from 1/2 a lemon
• Flaky sea salt for sprinkling

Setup & Equipment

Before you start cooking, ensure you have the right tools. Here’s a quick list:

• Large skillet or frying pan – for sautéing the salmon and making the sauce.
• Spatula – to flip the salmon without breaking it.
• Measuring cups and spoons – for accurate ingredient portions.
• Knife and cutting board – for chopping shallots, garlic, and artichokes.
• Serving platter – to serve your beautiful dish.

Creamy Spinach and Artichoke Salmon. Cooking Guide

Now that you have everything ready, let’s get cooking!

Step 1: Prepare the Salmon

Start by seasoning your salmon fillets with kosher salt, black pepper, and paprika. This simple seasoning will enhance the natural flavors of the fish.

Step 2: Sear the Salmon

In a large skillet, heat the extra virgin olive oil over medium heat. Once hot, add the salmon fillets, skin-side down if applicable. Sear for about 4-5 minutes until the skin is crispy (if you kept it on), then carefully flip and cook for another 3-4 minutes, or until the salmon is cooked through. Remove the salmon from the skillet and set aside.

Step 3: Sauté the Aromatics

In the same skillet, add the salted butter. Once melted, toss in the sliced shallots and smashed garlic. Sauté for about 2-3 minutes until the shallots are translucent and the garlic is fragrant.

Step 4: Create the Creamy Sauce

Add the chopped fresh sage and crushed red pepper flakes to the skillet, stirring gently. Pour in the coconut milk (or heavy cream) and bring to a gentle simmer. Add the cream cheese cubes and stir until they melt into the sauce. Mix in the grated parmesan or manchego cheese, allowing it to melt and thicken the sauce.

Step 5: Add Spinach and Artichokes

Next, stir in the fresh baby spinach and marinated artichokes. Cook for another 2-3 minutes until the spinach wilts down. Add the lemon juice for a bright finish, and season the sauce with additional salt and pepper to taste.

Step 6: Combine and Serve

Return the seared salmon to the skillet, spooning some of the creamy sauce over the top. Allow everything to simmer together for an additional minute or two, letting the flavors meld. Serve the salmon on a platter, drizzling more sauce over the top and finishing with a sprinkle of flaky sea salt.

In-Season Flavor Ideas

To enhance your Creamy Spinach and Artichoke Salmon., consider these seasonal flavor additions:

• Fresh herbs like dill or parsley for garnish.
• Sun-dried tomatoes for a tangy twist.
• Sliced olives for added saltiness and depth.
• Asparagus or peas can be added for extra color and crunch.

Pro Tips & Notes

• Ensure your salmon fillets are at room temperature before cooking for even cooking.
• Feel free to substitute the cream cheese with a vegan alternative if desired.
• Keep an eye on the sauce; it should be creamy but not too thick. Adjust with more coconut milk or cream as needed.
• For a gluten-free option, ensure your parmesan or manchego is gluten-free.

Save for Later: Storage Tips

If you happen to have leftovers (which is a rarity with this dish!), here’s how to store them:

Allow the salmon to cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 2-3 days. To reheat, gently warm in a skillet over low heat until heated through. Avoid microwaving, as it can dry out the salmon.

Your Questions, Answered

Can I use frozen salmon for this recipe?

Absolutely! Just make sure to thaw the salmon completely in the refrigerator before cooking for best results.

What can I serve with Creamy Spinach and Artichoke Salmon?

This dish pairs wonderfully with a light salad, roasted vegetables, or a side of rice or quinoa to soak up the creamy sauce.

Can I make this dish ahead of time?

While it’s best enjoyed fresh, you can prepare the sauce in advance and store it in the fridge. Just reheat and add freshly cooked salmon when ready to serve.

Is there a dairy-free option for the creamy sauce?

Yes! Use full-fat coconut milk and dairy-free cream cheese to keep the creaminess without the dairy.

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The Takeaway

This Creamy Spinach and Artichoke Salmon. is not just a meal; it’s an experience. The delightful combination of flavors and textures will leave your taste buds dancing, and you’ll find yourself making this dish time and again. Whether you’re cooking for family or entertaining friends, this recipe is sure to impress. Enjoy each bite, knowing that you’ve created something truly special!