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Combine the signature creaminess of spinach and artichoke dip with succulent spiced salmon and orzo and you have the ultimate one pan dinner recipe. This Spinach Artichoke Salmon is weeknight-friendly and destined to become a family favorite!
Table of Contents
As with all of my healthy salmon recipes, I love this simple salmon dinner for several reasons:
- It comes together in a single skillet (much like this vibrant Sumac Salmon recipe) and offers a generous serving of veggies, heart-healthy fats, and protein.
- It’s impressive enough for company, yet streamlined enough for busy weekdays. (Same goes for this this Lemon Pepper Shrimp dinner.)
- Between the creamy sauce and widely adored orzo pasta, it will appeal to even the pickiest palates.
While you may not register spinach artichoke dip as being the most nutritious dip, this skillet meal certainly offers more virtuous appeal.
For maximum flavor and complexity, I stir in a smattering of grated Parmesan cheese, which melds beautifully into the sauce and has a subtle nutty flavor.
I also like to finish the dish with lemon zest and juice for bright top notes. (And to help cut through the richness of the sauce.)
This one pan dinner offers dairy free and gluten free alternatives, ensuring it will fit everyone’s dietary needs.
And if you love one pan orzo recipes as much as I do, check out Shrimp Scampi Orzo or Lemon Feta Chicken and Orzo next.
How to Make Spinach Artichoke Salmon
If spinach artichoke dip is also one of your go-to appetizers, this recipe is an absolute must try.
Just be sure to prep your ingredients ahead of time, as the dish comes together quickly once you get started.
The Ingredients
- Salmon: You need 4 (6-ounce) salmon fillets, which can be wild caught or sustainably farmed. I suggest asking the fish monger for center cut pieces to ensure they all cook in similar time.
- Spices: A mix of paprika, thyme, garlic powder, salt, and pepper create a bold seasoning blend for the salmon. Alternatively, you can use smoked paprika, dried oregano, and/or onion powder.
- Shallots: To create an aromatic foundation for the sauce. Alternatively, you can use yellow or sweet onion.
- Garlic: Feel free to use as much (or as little) as you prefer. I find that 3 cloves creates a beautifully aromatic flavor profile.
- Orzo: You can find regular and whole-wheat orzo in the pasta aisle. Just like any other pasta shape, dry orzo will keep for a WHILE in the pantry, so don’t worry about it going to waste. If making the recipe gluten free, use white rice or any gluten-free small pasta shape.
- Broth: Vegetable or chicken broth both work well.
- Heavy Cream: Just 1/2 cup creates a luxuriously creamy sauce. Alternatively, you can use half-and-half for less saturated fat, or coconut milk if making dairy-free.
- Spinach: A few generous handfuls of fresh baby spinach effortlessly sneaks in nutrients and vibrancy.
- Artichokes: Look for a jar of marinated artichoke hearts, which are tangier and more flavorful than canned.
- Parmesan: A smattering of Parmesan lends rich, nutty flavor. If making the dish dairy free, use 2 Tablespoons of nutritional yeast instead.
- Lemon: The zest and juice of 1 lemon adds brightness and acidity, helping cut through the rich sauce.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Season Salmon
Coat salmon in extra-virgin olive oil and season with spices, salt, and pepper.
Step 2: Cook Salmon in a large skillet or sauté pan over medium heat for ~3 minutes per side, until medium-rare. Transfer salmon to a plate.
Step 3: Sauté Aromatics
Add extra oil to the pan, along with shallots and garlic. Cook 2 minutes, until aromatic. Stir in orzo and broth, and bring mixture to a boil.
Step 4: Cook Orzo
Reduce heat to medium-low, cover and cook until orzo is just shy of al dente, about 12 minutes.
Step 5: Add Spinach and Heavy Cream
Remove lid, increase heat, and stir in spinach and heavy cream. Gently simmer, stirring continuously, until the spinach wilts, about 1 to 2 minutes.
Step 6: Add Artichokes and Parmesan; stir well to combine.
Step 7: Nestle Salmon back into pan, and gently simmer for 3 to 4 more minutes, until the salmon is cooked through.
Garnish with lemon zest and juice.
Recipe Variations
- Make dairy free. Swap the cream for canned full-fat coconut milk or homemade cashew cream. You can also use nutritional yeast in place of the cheese.
- Make gluten free. Use a gluten free orzo (I use DeLallo or Jovial brand) or any small pasta shape.
- Add spice. For a kick of heat, add 1/2 teaspoon of crushed red pepper flakes or a teaspoon of jarred Calabrian chiles.
- Add extra veggies. In place of (or in addition to) the spinach and artichokes, this dish is also delicious with zucchini, asparagus, and/or fennel.
- Use a different protein. If you’re not a fan of salmon, chicken thighs or shrimp will also work! Use the same seasoning blend and just adjust the cook time. (Chicken thighs may need about 4 minutes per side, and the shrimp only 2 minutes per side.)
How to Store and Reheat
- Store. Refrigerate leftover spinach artichoke salmon and orzo in an airtight container for 2 days.
- Reheat. I find that salmon reheats best on the stovetop (as opposed to the microwave, which can dry it out and make it taste overly fishy).
- Heat a medium skillet over medium-low heat with a light drizzle of oil. Add the salmon and orzo, along with a splash of broth to help rehydrate the grains, then cover the skillet to gently steam. Adjust cooking time based on the thickness of the salmon.
More Healthy Salmon Dinner Recipes
Sheet Pan Salmon Dinner
Mediterranean Salmon Skillet
Sheet Pan Salmon and Potatoes with Caper Chimichurri
Sheet Pan Miso-Ginger Salmon
If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Spinach Artichoke Salmon Skillet
Equipment
- Large sauté pan or skillet with fitted lid
Ingredients
- 4 (6-oz.) salmon fillets
- 3 Tbsp. extra-virgin olive oil, divided
- 1 tsp. paprika
- 1 tsp. dried thyme
- 1/2 tsp. garlic powder
- 1 1/4 tsp. kosher salt, divided
- 1/2 tsp. black pepper, divided
- 1/2 cup finely chopped shallots
- 3 garlic cloves, thinly sliced
- Pinch of crushed red pepper flakes
- 1 1/4 cups dry orzo pasta
- 2 1/2 cups lower-sodium vegetable or chicken broth
- 2 tsp. Dijon mustard
- 1/2 cup heavy cream (sub half-and-half or canned full-fat coconut milk)
- 2 generous handfuls fresh baby spinach (or ~4 cups)
- 1 (12-oz.) jar marinated artichoke hearts, drained
- 1/3 cup grated Parmesan or Pecorino Romano cheese (or 2 to 3 Tbsp. nutritional yeast if making dairy free)
- 1 lemon, zest and juice
Instructions
- Drizzle salmon fillets with 2 Tbsp. olive oil, and coat evenly in spices (paprika, dried thyme, garlic powder, 3/4 tsp. salt, and 1/4 tsp. black pepper).
- Heat a large sauté pan or skillet with a fitted lid over medium heat. Arrange salmon fillets in pan, skin side down, and cook for 3 minutes. Gently flip, and cook for another 3 minutes, or until medium-rare. Transfer salmon to a clean plate.
- To the same pan, add remaining 1 Tbsp. olive oil, along with shallots and garlic. Cook 2 minutes, until aromatic. Stir in crushed red pepper flakes.
- Add orzo, broth, Dijon mustard, and remaining 1/2 tsp. salt and 1/4 tsp. black pepper. Increase heat to bring mixture to a gentle boil. Cover, reduce heat to medium-low, and gently simmer for 12 minutes, until orzo is just shy of al dente.
- Remove lid, increase heat back to medium, and add heavy cream and spinach. Cook, stirring frequently, until spinach wilts, about 1 to 2 minutes. Stir in drained artichokes and Parmesan.
- Nestle salmon fillets back into pan and gently simmer, uncovered, until orzo is tender and salmon is cooked through, about 3 minutes. Garnish with lemon zest and 1 to 2 Tablespoons of fresh lemon juice.
Notes
- Store. Refrigerate leftover salmon and orzo in an airtight container for 2 days.
- Reheat. I find that salmon reheats best on the stovetop (as opposed to the microwave, which can dry it out and make it taste overly fishy).
- Heat a medium skillet over medium-low heat with a light drizzle of oil. Add the salmon and orzo, along with a splash of broth to help rehydrate the grains, then cover the skillet to gently steam. Adjust cooking time based on the thickness of the salmon.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
This is a 10 star meal! Yum!
My whole family loved this! Rich and creamy! I would suggest spicing up the artichokes so you get some in every bite.
Fabulous! Crowd pleaser
Delicious! Pretty much followed recipe to a T, with the exception of putting some olive oil in the pan before laying the fish in out of paranoia. Whole family loved it…super flavorful yet approachable recipe. Thanks!
Yum!! This was delicious! I used coconut milk and nutritional yeast to be dairy free and it was perfect. Thanks for an awesome salmon dish!
Loved it, creamy , lemony and follow the recipe as is. Delicious!!
Would tofu work as a protein sub?
Hi Becky – yes I believe it would work well! Use extra firm and slice into large pieces and toss in the same spice mixture before searing. And then just add back to the pan once the orzo is cooked.