Step 1

Remove salmon from the refrigerator and allow it to come to room temperature. Pat it dry with a paper towel and sprinkle it with a dash of salt and pepper.

Step 2

Add 1 tablespoon of the oil to a large cast-iron or non-stick pan over medium-high heat. Once the pan is hot, place the salmon in the pan skin-side down and let it cook, undisturbed, until the color has changed from dark pink to a more pale color about 3/4 of the way up the side, about 3-5 minutes.

Step 3

Flip the salmon and cook an additional 1-2 minutes, until it falls apart easily and the bottom has a nice sear. It’s ok if the inside is still a little pink. Remove the salmon from the pan and set aside.

Step 4

Reduce the heat to medium-low and add the remaining tablespoon of oil to the pan. Add the tomatoes and cook until they start to burst, about 3-5 minutes, stirring occasionally (it might take longer if you’re not using a cast-iron pan, which retains heat better than a non-stick).

Step 5

Add garlic to the pan and stir until fragrant, about 30 seconds, then add cream, artichokes, crushed red pepper, salt, and black pepper. Let the mixture simmer for about 5 minutes, then add the parmesan cheese. Once the cheese has melted, add the spinach and cook until it has wilted, a minute or two.

Step 6

Add the salmon back to the pan and serve!