Step 1

Pat the salmon dry with paper towels, then season with salt and pepper.

Step 2

Place a large skillet over medium-high heat; mist with non-stick cooking spray. When the skillet is hot, add 2 teaspoons of olive oil, swirling the pan to coat.

Step 3

When the oil is hot, place the salmon fillets in the skillet with the skin-side up. Cook, undisturbed, for 4 minutes. Then, use a spatula to carefully flip each fillet. Cook for an additional 3-4 minutes or until the fish flakes easily with a fork. Remove salmon to a clean plate and set aside.

Step 4

To the same skillet, add remaining 1 teaspoon of olive oil, reduce heat to medium and swirl the pan to coat.

Step 5

Add shallot and cook for 1-2 minutes or until they start to soften, stirring frequently.

Step 6

Add the artichoke hearts, sun dried tomatoes, and garlic. Continue to cook for 1 minute, stirring occasionally.

Step 7

Add the spinach to the pan. Cook 2-3 minutes, stirring constantly, until the spinach starts to wilt.

Step 8

Stir in the half and half and paprika. Allow mixture to come to a gentle simmer. Season with salt and pepper and stir.

Step 9

Add salmon fillets back to the skillet and remove skillet from heat. Sprinkle with basil and red pepper flakes. Serve with lemon wedges.