Instructions

• Preheat the oven to 350°F (175°C). Pat the 4 salmon filets dry with paper towels and rub both sides with 1/2 teaspoon paprika, kosher salt, and black pepper to taste.
• Optional sear: Heat 1 tablespoon extra virgin olive oil in a large, oven-safe skillet over high heat until shimmering. Add the salmon and sear 2–3 minutes on one side until golden (if using skin-on salmon, sear the skin side). Remove the salmon from the skillet and set aside. If you do not sear, proceed to the next step with the salmon unseared.
• Reduce the heat to medium. Add 3 tablespoons salted butter to the skillet. When the butter melts, add the 2 small shallots (sliced or smashed) and 3 cloves garlic (smashed). Cook 1–2 minutes until fragrant.
• Add 2 tablespoons chopped fresh sage and continue cooking 2–3 minutes, until the butter begins to brown and the shallots soften.
• Stir in 1/2 teaspoon crushed red pepper flakes, 1 1/4 cups canned full-fat coconut milk or heavy cream, and 2 ounces cream cheese (cubed). Season the sauce lightly with kosher salt and black pepper. Bring the mixture to a gentle simmer over medium heat, stirring until the cream cheese melts and the sauce is smooth and slightly thickened.
• Add 1/2 cup grated parmesan or manchego cheese, 4 cups fresh baby spinach, and the roughly chopped artichokes from the 12-ounce jar (drain any excess liquid if desired). Cook, stirring, until the spinach is wilted and the cheese is incorporated, about 3–5 minutes. Stir in the juice from 1/2 a lemon. Taste and adjust seasoning with salt and pepper.
• Nestle the salmon fillets into the sauce in the skillet (if you seared them earlier, place them seared-side up so the skin stays crisp; if you did not sear, place the raw seasoned fillets directly into the sauce).
• Transfer the oven-safe skillet to the preheated oven and bake 10–15 minutes, or until the salmon is cooked through and flakes easily with a fork (or reaches 145°F / 63°C on a thermometer). If your skillet is not oven-safe, transfer the salmon and sauce to a baking dish before baking.
• Remove the skillet from the oven. Optionally discard any large pieces of smashed garlic. Plate each salmon filet and spoon the creamy spinach-and-artichoke sauce over the top. Finish with a sprinkle of flaky sea salt before serving.