Step 1

Season salmon all over with salt and pepper.

Step 2

Using a paring knife, slice a slit on the side of each salmon fillet to create a pocket; set aside.

Step 3

Heat olive oil in a skillet.

Step 4

Add minced garlic and cook for 15 seconds.

Step 5

Stir in spinach and cook for 1 minute.

Step 6

Add artichoke hearts.

Step 7

Stir in cream cheese, yogurt, parmesan cheese, and season with pepper flakes, salt and pepper; cook just until creamy.

Step 8

Remove from heat and let cool for a minute or two.

Step 9

Stuff the fish pockets with the prepared dip.

Step 10

Heat olive oil in a large skillet over medium-high heat.

Step 11

Add salmon fillets to the skillet, skin-side down, cooking 2 fillets at a time.

Step 12

Cook for 6 minutes, or until cooked about three quarters of the way through. Do not move the fish around.

Step 13

Using a spatula, carefully flip over the salmon fillets.

Step 14

Add butter and squeeze lemon juice all over the fish; continue to cook for 5 more minutes. (Use 1 tablespoon of butter and 1 tablespoon of lemon juice per 2 fillets)

Step 15

Repeat with the rest of the fillets.

Step 16

Serve.