If you love spinach artichoke dip then you will love this salmon! This salmon is topped with the creamiest spinach artichoke mixture and baked until creamy.
Spinach Artichoke Salmon
This baked salmon with spinach and artichokes is topped with a cream cheese mixture of spinach, artichokes, and garlic. Then baked until flaky and creamy. It tastes like you’re eating an artichoke dip!
It’s simple but also fancy and quick enough to make for weeknights. It will surely become a favorite meal.
It serves well with a roasted veggie side, such as Roasted Broccoli with Bacon, Pine Nuts, and Parmesan.
What You Need to Make Spinach Artichoke Salmon
- salmon fillet (I like to use one whole fillet)
- cream cheese
- Greek yogurt or sour cream, or mayo
- parmesan cheese
- baby spinach
- canned artichoke hearts
For an extra cheesy top, I also like to add 1/4 cup of shredded mozzarella cheese. But this step is totally optional.
How to Make Spinach Artichoke Salmon
Prep Salmon: Preheat the oven to 400F. Add butter to a 9X13 baking dish. Place the dish into a warming oven so the butter can melt.
Take the dish out and place the salmon into the dish and spoon the melted butter over the salmon. Season the top with salt and pepper, to taste.
Prep Topping: In a bowl, combine the cream cheese, Greek yogurt, parmesan cheese, and garlic. Stir in spinach and artichokes. Season the mixture with salt and pepper.
Bake: Spread the spinach artichoke mixture evenly over the salmon. If desired, sprinkle the top with 1/4 cup shredded mozzarella cheese. Bake for 20-25 minutes or until opaque and flakes easily with a fork. Garnish with parsley before serving.
Why is My Salmon Always Dry?
Salmon is dry when it’s overcooked even by just a minute or two. A few things to keep in mind when cooking salmon:
- Wild salmon has less fat than farmed salmon and therefore needs less time to cook.
- Start checking salmon for doneness before it is actually done or when it reaches an internal temperature of 140F.
- For this specific recipe, salmon requires more time to cook than normal just because it is topped with a mixture but you’ll want to start checking for doneness a little early, around 18 minutes.
How to Tell if Baked Salmon is Done?
Salmon is done when easily flaked. Check the doneness of your salmon with a fork. When the salmon flakes easily with a fork, it’s ready.
You can use an instant-read thermometer to check the fish for doneness. It should register at an internal temperature of 145F in the thickest part of the fillet.
There are many health benefits behind choosing Salmon as a proteins, Fatty kinds like salmon, tuna, and mackerel are rich with vitamin D. It’s also one of the natural remedies to fight testosterone deficiency because it plays a crucial role in hormone production. Also salmon is a good source of protein, which is important for maintaining bone health, preventing muscle loss and helping the body heal and repair. Its rich astaxanthin content may help maintain skin elasticity, reduce the signs of aging and protect the skin against UV damage.
Katya’s TIP: Take the salmon out of the oven a few minutes before it is ready or when it reaches 140F. The residual heat will continue to cook the salmon even after it’s out of the oven.
Good Sides For Salmon
Try pairing this salmon spinach recipe with one of these delicious vegetable sides:
- Cauliflower Rice Pilaf
- Maple Roasted Brussel Sprouts
- Roasted Garlic Green Beans
- Cauliflower and Ricotta Mash
It also serves amazingly with a bright green salad, such as:Print
If you love spinach artichoke dip then you will love this salmon! This salmon is topped with spinach artichoke inspired dip and baked until creamy.
- 3 Tbsp. butter
- 2 lbs. salmon fillet
- 4 oz. cream cheese, at room temperature
- 2 Tbsp. plain Greek yogurt (can sub with sour cream or mayo)
- 2 Tbsp. freshly grated Parmesan cheese
- 1 garlic clove, minced
- 1/2 cup chopped baby spinach
- 3/4 cup roughly chopped canned artichoke hearts
- Kosher salt and fresh black pepper
- Shredded mozzarella cheese, optional
- Fresh chopped parsley, for garnish, optional
- Preheat the oven to 400 degrees F.
- Add butter to a 9X13 baking dish and place in the warming oven for a few minutes. When the butter is melted take out the dish. Place the salmon in the dish and spoon the melted butter over the salmon. Sprinkle the salmon with salt and pepper. Set aside.
- In a bowl, combine the cream cheese, Greek yogurt, parmesan cheese, and garlic. Stir in the spinach and artichokes. Season the mixture with salt and pepper, to taste.
- Spread the spinach artichoke mixture evenly over the salmon. Optional: for an extra cheesy top, sprinkle 1/4 cup shredded mozzarella cheese over the salmon.
- Bake for 20-25 minutes. Start checking the salmon for doneness around 18 minutes. Salmon should be opaque and flake easily with a fork. The top will be lightly golden brown. Garnish with parsley before serving.
- Bake Time: Roasting time depends on the thickness of your salmon, as determined by the thickest part of the salmon fillet. Also, keep in mind if using wild salmon — it has less fat than farmed salmon and therefore needs less time to cook. Take out salmon a few minutes before it is done or when it reaches an internal temperature of 140F.
- Original Recipe: This recipe was originally published on 1/29/16. It was written to include individual salmon fillets. However, after testing the recipe I found that this recipe works better with a whole salmon fillet.
Keywords: seafood, weeknight, creamy salmon