Description
This one-skillet white wine spinach artichoke salmon is an elegant, flavor-packed main course where perfectly seared salmon fillets are nestled in a creamy, aromatic sauce with wilted spinach and tangy artichokes. It’s a restaurant-worthy dish that’s surprisingly easy to whip up on a weeknight—all in just one pan.
Ingredients
Units
Scale
For the Salmon
- 4 salmon fillets (about 6 ounces each), skin removed or on as preferred
- Salt and black pepper, to taste
- 1 tablespoon olive oil
For the Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 3 cups baby spinach
- 1 tablespoon lemon juice (plus extra for serving)
- 1/2 teaspoon crushed red pepper flakes (optional)
To Finish
- Fresh chopped parsley, for garnish
- Lemon wedges, for serving
Instructions
- Prep and Season the Salmon: Pat the salmon fillets dry with paper towels. Season both sides generously with salt and black pepper.
- Sear the Salmon: Heat olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets (skin-side down if skin-on). Sear until golden and nearly cooked through, about 3-4 minutes per side. Remove the salmon to a plate and set aside.
- Make the Sauce Base: Reduce the heat to medium. Add butter to the same skillet. Once melted, stir in the minced garlic and cook for about 1 minute until fragrant but not browned.
- Deglaze and Simmer: Pour in the white wine to deglaze the pan, scraping up any browned bits. Allow the wine to simmer and reduce by half, about 2-3 minutes.
- Add Cream and Cheese: Stir in the heavy cream and Parmesan cheese. Let the sauce simmer gently for 2-3 minutes until slightly thickened.
- Add Veggies: Fold in the artichoke hearts and baby spinach. Stir and cook until the spinach just wilts, about 1-2 minutes. Season with red pepper flakes, lemon juice, and more salt/pepper to taste.
- Finish Cooking Salmon: Return the salmon fillets to the skillet, nestling them into the sauce. Spoon some sauce over the tops. Simmer for another 2-3 minutes, or until the salmon is cooked to your liking and slightly opaque in the center.
- Garnish and Serve: Sprinkle with chopped parsley and serve with extra lemon wedges. Enjoy hot with crusty bread, rice, or pasta.
Notes
- Choose a dry white wine for the best flavor–avoid anything too sweet.
- For extra richness, add a splash more cream or a dollop of cream cheese to the sauce.
- Be careful not to overcook salmon; it should flake easily but remain moist in the center.
- If artichokes packed in oil are used, drain well before adding.
- Serve with a side of rice, quinoa, or a crusty baguette to soak up the sauce.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 490
- Sugar: 2g
- Sodium: 710mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 125mg
