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Spinach and Artichoke Salmon

Spinach and Artichoke Salmon
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Spinach and Artichoke Salmon is a flavorful and healthy dish where salmon fillets are baked with a creamy spinach and artichoke topping.

Ingredients

Scale
  • 4 (6 ounce) salmon fillets, skin on or off
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1/2 cup cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Lightly grease a baking dish.
  2. Pat salmon fillets dry with paper towels. Rub with olive oil, then season with salt and pepper. Place salmon in the prepared baking dish.
  3. In a medium bowl, combine the thawed spinach, chopped artichoke hearts, softened cream cheese, mayonnaise, Parmesan cheese, minced garlic, and red pepper flakes (if using). Mix until well combined.
  4. Spoon the spinach and artichoke mixture evenly over each salmon fillet.
  5. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork and the topping is lightly golden and bubbly.
  6. Serve immediately.

Notes

  • For a dairy-free option, use vegan cream cheese and mayonnaise.
  • You can prepare the spinach and artichoke topping ahead of time and store it in the refrigerator for up to 2 days.
  • Adjust red pepper flakes to your spice preference.
  • Fresh spinach can be used; cook it down and squeeze out excess water before adding to the mixture.

Nutrition

Find it online: https://kitchenpivot.com/spinach-and-artichoke-salmon/