one skillet white wine spinach artichoke salmon Recipe

If you’re searching for a wildly flavorful dinner that wow-factors its way onto the table in record time, the one skillet white wine spinach artichoke salmon is about to become your newest weeknight obsession. Imagine juicy, perfectly-seared salmon fillets tangled up with silky spinach, the tender bite of artichoke hearts, and the magical brightness only white wine can bring — all in one pan, so there’s barely any cleanup. It’s decadent enough for a special dinner, but effortless enough that you could honestly pull it off any night. Prepare to crave it on repeat!

this Recipe

Ingredients You’ll Need

This recipe keeps things joyfully simple, spotlighting a handful of bold players that truly shine when brought together. Each ingredient pulls its weight in the flavor, texture, or color department — no fillers here, just crave-worthy results.

• Salmon fillets: Choose skin-on or skinless, but thick, fresh salmon really soaks up the sauce and cooks beautifully in the skillet.
• Artichoke hearts: Jarred or canned artichoke hearts add a tangy, tender element that balances the richness of the fish, plus they’re so easy to toss in.
• Fresh spinach: It wilts right into the sauce, lending a gorgeous pop of green and subtle earthy notes — don’t skimp!
• Dry white wine: The star of the sauce, a splash lifts everything and adds irresistible depth. Pick something crisp and drinkable.
• Garlic: Sautéed until fragrant, garlic brings backbone and warmth to every bite.
• Shallot: A bit sweeter than onion, shallot melts beautifully into the sauce for a gentle, savory kick.
• Olive oil: The start for your sauté; good-quality olive oil brings out the flavors while keeping everything delicate.
• Lemon: Both juice and zest add a lively sparkle and finish the dish with sunny freshness.
• Heavy cream (optional): Swirl in for a richer, silkier sauce, especially if you’re feeling decadent.
• Salt and pepper: Simple, essential — season to taste, and it brings the whole dish together.

How to Make one skillet white wine spinach artichoke salmon

Step 1: Sear the Salmon

Start by patting your salmon fillets dry and seasoning them generously with salt and pepper. Heat a swirl of olive oil in your largest skillet over medium-high. Once shimmering, lay each fillet in, skin-side down if you have skin, and let them sizzle undisturbed until golden and crisp beneath, about 3–4 minutes. Carefully flip and cook the second side for about 2 more minutes, then slide them out onto a plate — they’ll finish cooking in the sauce.

Step 2: Sauté the Aromatics

Add a touch more olive oil if your skillet is dry and toss in your minced shallot and garlic. Cook gently, stirring, until everything is gloriously fragrant and slightly softened — about 1–2 minutes. This is where the foundation of flavor for your one skillet white wine spinach artichoke salmon begins!

Step 3: Simmer with Wine

Pour in the white wine, bring to a rapid bubble, and scrape up any golden bits stuck to the skillet. This quick simmer infuses the sauce with both brightness and complexity while softening the sharpness of the aromatics. Let it reduce by about half, which only takes a couple of minutes.

Step 4: Add Artichokes and Spinach

Layer in your artichoke hearts, giving them a gentle toss to coat with the wine reduction. Next, pile in the fresh spinach. Don’t worry if it seems voluminous — it wilts down in a flash. Stir until everything is combined, lush, and vibrant.

Step 5: Finish the Sauce (Optional Creaminess)

If you’re feeling like a little extra indulgence, swirl in the heavy cream now for a luxuriously silky sauce. Let everything simmer just until thickened slightly — only a couple of minutes — and season to taste with more salt and freshly cracked pepper.

Step 6: Return Salmon & Add Lemon

Gently nestle your salmon fillets back into the skillet, spooning the luscious spinach-artichoke sauce over the top. Let them simmer and soak up all those layers of flavor, then finish your one skillet white wine spinach artichoke salmon with a generous squeeze of lemon juice and a sprinkle of zest. Serve it right from the pan while it’s bubbly and aromatic!

How to Serve one skillet white wine spinach artichoke salmon

Garnishes

The finishing touch is all about elevating color and freshness. Scatter over some fresh chopped parsley or chives for a splash of bright green, or shower with extra lemon zest if you love a citrusy pop. A dusting of freshly cracked black pepper just before serving makes every bite sing!

Side Dishes

I adore pairing my one skillet white wine spinach artichoke salmon with something that will soak up all that dreamy sauce. Think a crusty baguette, creamy mashed potatoes, or fluffy rice pilaf. Even a side of buttery noodles works beautifully — you can’t go wrong as long as you have a vessel for every drop.

Creative Ways to Present

For a showstopping presentation, serve straight from your prettiest skillet, family-style, with the salmon nestled over a bed of the artichoke-spinach mixture. Or, for individual plates, arrange the greens artistically and top with a salmon fillet and plenty of sauce. Try garnishing each plate with a lemon wedge and a sprig of parsley for that restaurant-worthy look.

Make Ahead and Storage

Storing Leftovers

Simply transfer any leftovers to an airtight container and refrigerate for up to 2 days. The flavor actually deepens as the salmon, artichokes, and spinach cozy up together in the fridge, making tomorrow’s lunch especially tempting.

Freezing

While you can technically freeze one skillet white wine spinach artichoke salmon, I recommend eating it fresh or within a couple of days. Freezing can alter the creaminess of the sauce and make the spinach wilt too much, but if you must, freeze in a tightly sealed container for up to a month and thaw overnight in the fridge before reheating.

Reheating

Gently reheat your leftovers in a skillet over low heat, adding a splash of extra cream or broth if the sauce seems tight. Go slow and steady to prevent the salmon from drying out, or microwave individual portions in 30-second bursts. The flavors really do shine anew!

FAQs

Can I use frozen salmon fillets instead of fresh?

Absolutely! Just make sure they’re fully thawed and patted dry before you start, as this helps them sear well and prevents any excess liquid from watering down your sauce.

What’s the best type of white wine for this recipe?

Choose a crisp, dry white like Sauvignon Blanc, Pinot Grigio, or even a Chardonnay. The quality matters, so pick something you’d enjoy sipping; it makes your one skillet white wine spinach artichoke salmon shine that much brighter.

Can I make this dish dairy-free?

Definitely. The cream is entirely optional! Stick with olive oil, skip the cream, and consider thickening the sauce slightly with a splash of coconut milk or a bit of broth for a lighter, dairy-free version.

Is it safe to use canned artichokes in this recipe?

Yes! Canned or jarred artichoke hearts are perfect here — just drain and rinse them before adding to the skillet to remove any briney flavor, then chop if needed for bite-sized pieces.

How do I know when the salmon is finished cooking?

Your salmon is ready when it flakes easily with a fork and turns opaque throughout. Keep an eye during the final simmer in sauce; the residual heat works wonders at keeping it perfectly moist and tender.

Final Thoughts

If you’re ready for a meal that tastes as impressive as it looks, give one skillet white wine spinach artichoke salmon a try. It’s the kind of dish that brings people together and sparks a little dinner table magic. I can’t wait for you to enjoy every last saucy bite!

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