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    Home » Recipes

    One-Pan Spinach and Artichoke Salmon with Tomatoes

    Nov 10, 2021 ·

    Jump to Recipe Print Recipe

    I've been craving salmon a lot lately, so we picked some up at Costco last weekend and threw half of it into the freezer. I used the other half to make this spinach and artichoke salmon. It's a mash up of spinach and artichoke dip and salmon, plus I threw in some tomatoes for some extra color.

    The tangy artichokes and acidic tomatoes pair perfectly with the cream sauce, and the salmon holds in all the flavors so well. It's made in one pan, so you won't have much to clean up, and I threw this together in less than half an hour. It's the perfect weeknight meal and so so tasty.

    This is a zoomed in picture of spinach and artichoke salmon.

    Here's what you'll need for this spinach and artichoke salmon (and how much it'll cost).

    • Skin-on salmon ($7.90). We bought ours from Costco, but any salmon will work! If you're using frozen salmon, let it defrost before cooking.
    • Fresh garlic ($0.46)
    • Cherry or grape tomatoes ($2.48). Any variety works, but the sweeter the better! I love to get big containers of multicolored tomatoes at Costco or Sam's Club!
    • Marinated artichokes ($2.96). I picked up a jar of grilled marinated artichokes from Trader Joe's, but you can get them anywhere.
    • Heavy cream ($1.60)
    • Fresh parmesan cheese ($4.12). Get a block and shred it yourself if you want an extra creamy sauce!
    • Fresh spinach ($1.74)
    • Typical pantry and fridge ingredients:
      • Oil (we use avocado)
      • Salt and black pepper
      • Crushed red pepper

    Excluding the typical pantry and fridge ingredients, the ingredients for this dish cost around $21.26, or about $5.32 per serving.

    This is a picture of spinach and artichoke salmon on a plate.

    Here's how you make it.

    Remove salmon from the refrigerator and allow it to come to room temperature. Pat it dry with a paper towel and sprinkle with salt and pepper.

    Add oil to a large cast-iron or non-stick pan over medium-high heat. Once the pan is hot, place the salmon in the pan skin-side down and let it cook, undisturbed, until the color has changed from dark pink to a more pale color about ¾ of the way up the sides, about 3-5 minutes.

    Flip the salmon and cook an additional 1-2 minutes, until it falls apart easily and the bottom has a nice sear. It’s ok if the inside is still a little pink. Remove the salmon from the pan and set aside.

    Reduce the heat to medium-low and add more oil to the pan. Add the tomatoes and cook until they start to burst, about 3-5 minutes, stirring occasionally (it might take longer if you’re not using a cast-iron pan, which retains heat better than a non-stick).

    Add garlic to the pan and stir until fragrant, about 30 seconds, then add cream, artichokes, crushed red pepper, salt, and pepper. Let the mixture simmer for about 5 minutes, then add parmesan cheese. Once the cheese has melted, add spinach and cook until it has wilted, a minute or two.

    Add the salmon back to the pan and serve!

    This is a picture of spinach and artichoke salmon on a plate and in a pan.
    This is a picture of spinach and artichoke salmon on a fork.

    If you like this salmon, you may also like:

    • One Pan Creamy Pesto Salmon with Roasted Tomatoes and Pecans
    • One-Pot Cajun Chicken Pasta
    • One-Pot Creamy Turkey Lasagna Soup
    • Cheesy Turkey Meatballs with Peppers and Onions
    Creamy Pesto Salmon with Tomatoes and Pecans
    This is a picture of cajun chicken pasta with a spoon in a pot.
    Chicken Cajun Pasta
    This is a picture of two bowls of ground turkey lasagna soup with a dollop of ricotta on top.
    Creamy Turkey Lasagna Soup
    This is a picture of cheesy turkey meatballs with a cheese pull.
    Cheesy Turkey Meatballs
    One-Pan Spinach and Artichoke Salmon with Tomatoes

    One-Pan Spinach and Artichoke Salmon with Tomatoes

    Recipe by Mollie

    This spinach and artichoke salmon is a mash up of spinach and artichoke dip and salmon, plus I threw in some tomatoes for some extra color. It's all made in one pan, so you won't have much to clean up, and I threw this together in less than half an hour. It's the perfect weeknight meal and so so tasty.

    Course: DinnerCuisine: AmericanDifficulty: Easy
    5 from 3 votes
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    Servings

    4

    servings
    Prep time

    5

    minutes
    Cooking time

    15

    minutes
    Calories

    504

    kcal
    Total time

    20

    minutes
    Cook Mode

    Prevent your screen from going dark!

    Ingredients

    • 1 pound 1 salmon, skin-on

    • 2 tablespoons 2 oil, divided (we use avocado oil)

    • 2 cups 2 cherry or grape tomatoes

    • 2 cloves 2 garlic, minced

    • 1 cup 1 heavy cream

    • ½ cup ½ marinated artichokes, chopped

    • ½ teaspoon ½ black pepper

    • ¼ teaspoon ¼ salt

    • ¼ teaspoon ¼ crushed red pepper

    • 1 cup 1 fresh parmesan cheese, grated

    • 3 cups 3 spinach

    Directions

    • Remove salmon from the refrigerator and allow it to come to room temperature. Pat it dry with a paper towel and sprinkle it with a dash of salt and pepper.
    • Add 1 tablespoon of the oil to a large cast-iron or non-stick pan over medium-high heat. Once the pan is hot, place the salmon in the pan skin-side down and let it cook, undisturbed, until the color has changed from dark pink to a more pale color about ¾ of the way up the side, about 3-5 minutes.
    • Flip the salmon and cook an additional 1-2 minutes, until it falls apart easily and the bottom has a nice sear. It’s ok if the inside is still a little pink. Remove the salmon from the pan and set aside.
    • Reduce the heat to medium-low and add the remaining tablespoon of oil to the pan. Add the tomatoes and cook until they start to burst, about 3-5 minutes, stirring occasionally (it might take longer if you’re not using a cast-iron pan, which retains heat better than a non-stick).
    • Add garlic to the pan and stir until fragrant, about 30 seconds, then add cream, artichokes, crushed red pepper, salt, and black pepper. Let the mixture simmer for about 5 minutes, then add the parmesan cheese. Once the cheese has melted, add the spinach and cook until it has wilted, a minute or two.
    • Add the salmon back to the pan and serve!

    Notes

    • Don’t use olive oil in place of the avocado or vegetable oil because it will burn. If you’re going to substitute a different oil, make sure it has a high smoke point.
    • Make sure you put the salmon skin-side down first. The skin protects the flesh of the salmon in the hot pan.
    • Freshly grated parmesan cheese melts better than pre-grated and makes a creamier sauce.

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    Reader Interactions

    Comments

    1. AB says

      December 24, 2021 at 10:49 pm

      Delicious and easy to make. Highly recommend this dish.

    2. Iris says

      January 14, 2022 at 3:13 pm

      This was very delicious. I kept everything the same but I did modify it. I added smoked paprika, turmeric, oregano, tyme, and parsley with the salt and pepper, to the salmon. When adding the other half of the oil, I did use garlic infused olive oil. I can't use garlic unless it's infused into an oil. It didn't burn as it was already on the simmer stage. This is the best salmon recipe I've had in a very long time. I will be using again! Thanks for the recipe!

      • Mollie says

        January 16, 2022 at 4:24 pm

        Thanks for reviewing--glad you enjoyed it!

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