Spinach Artichoke Salmon

This takes everything people love about spinach artichoke dip and turns it into a proper dinner. A warm, creamy mix of spinach, artichokes and Parmesan goes into a little parchment boat, a salmon fillet sits on top, and a maple and Dijon glaze finishes it.

The parchment does the important work. It traps just enough steam to keep the salmon moist while the glaze on top caramelizes, which makes it very hard to overcook.

It’s a lovely dinner for two, and it scales up easily for more.

Why this salmon works

• Parchment boats keep the salmon moist, so it’s hard to overcook.

• The creamy base doubles as a sauce, so you don’t need a separate side.

• Two mustards plus maple give the glaze tang, texture and gentle sweetness.

• It’s built for two, and it doubles easily.

Ingredients for spinach artichoke salmon

• Salmon: choose fillets of similar thickness so they cook evenly. Skin-on or skinless both work.

• Artichoke hearts: jarred or canned, drained well and chopped.

• Spinach: fresh wilts in a minute. If using frozen, squeeze it completely dry.

• Dijon and whole grain mustard: Dijon brings sharpness, and whole grain adds texture.

Ingredients
For the spinach artichoke base

• 1 tablespoon olive oil

• 2 garlic cloves, finely chopped

• 2 cups fresh spinach, or 1 cup frozen, squeezed dry

• 1 cup artichoke hearts, drained and chopped

• 2 tablespoons cream cheese

• 2 tablespoons sour cream or Greek yogurt

• ¼ cup grated Parmesan

• Zest of ½ lemon

• Salt and pepper

For the salmon

• 2 salmon fillets (4–6 oz each)

• Olive oil, salt and pepper

For the mustard glaze

• 2 tablespoons Dijon mustard

• 1 tablespoon whole grain mustard

• 1 tablespoon maple syrup or honey

• 1 teaspoon lemon juice

• 1 tablespoon olive oil

• Pinch of salt

Method

1. Heat the oven: Heat the oven to 400°F.

2. Make the base: Heat the oil in a skillet over medium heat. Cook the garlic for 30 seconds, then add the spinach and stir until wilted, 1–2 minutes. Off the heat, stir in the artichokes, cream cheese, sour cream, Parmesan and lemon zest. Season with salt and pepper.

3. Make the glaze: Whisk all the glaze ingredients together.

4. Shape the boats: Cut two 12-inch squares of parchment. Fold up the edges and twist the corners to form shallow boats, then set them on a sheet pan.

5. Assemble: Divide the spinach base between the boats. Top each with a salmon fillet, brush with oil, season, and spoon the glaze over the top.

6. Bake: Bake for 10–14 minutes, depending on thickness, until the salmon flakes easily.

7. Serve: Serve straight from the boats with a green salad or crusty bread. Dinner is served.

Tips for the best spinach artichoke salmon

• Squeeze the spinach dry if using frozen, or the base turns watery.

• Pat the salmon dry before glazing so the glaze clings.

• Check early: thin fillets can be done in 10 minutes.

Substitutions

• No whole grain mustard? Use 3 tablespoons of Dijon in total.

• No cream cheese? Use all sour cream or Greek yogurt plus 1 extra tablespoon of Parmesan.

• Other fish: cod or halibut work too. Add 2–3 minutes for thicker fillets.

How to store spinach artichoke salmon
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently, covered, at 275°F so the salmon doesn’t dry out.

FAQ
Can I make the base ahead? Yes. Make it up to a day ahead and keep it in the fridge, then assemble and bake.
Do I need a parchment boat? It’s what keeps the salmon juicy, but a small baking dish works in a pinch.
How do I know the salmon is done? It turns opaque and flakes easily with a fork.

What I used
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• Parchment paper

• Sheet pan

• Skillet

• Microplane zester

• Whole grain mustard