One-Pan Spinach and Artichoke Salmon with Tomatoes

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.

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.

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!

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

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

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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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