Ingredients
2 Tbsp. extra-virgin olive oil, divided
4 (6-oz.) salmon fillets
1 tsp. paprika
Kosher salt
(14-oz.) can quartered artichokes, drained
4 garlic cloves, finely chopped
1/4 tsp. crushed red pepper flakes
1 (10-oz.) pkg. frozen spinach, thawed
1/2 cup low-sodium vegetable broth
1/4 cup sour cream
4 oz. cream cheese
1/2 cup finely grated Parmesan, plus more for topping
1/2 cup shredded Gruyère
1/2 cup shredded white cheddar
Zest of 1 lemon
How to:
Heat a large cast-iron or stainless-steel skillet over medium-high heat. Pat salmon dry with paper towels. Sprinkle with paprika; season all over with 1 1/2 tsp. salt.
Pour 1 Tbsp. oil into skillet and swirl to coat. Add salmon and cook, turning halfway through, until browned and an instant-read thermometer inserted into thickest part registers 130°, about 3 minutes per side. Transfer to a plate.
In same skillet over medium heat, heat remaining 1 Tbsp. oil. Add artichokes and stir to coat in oil. Spread in an even layer and cook, undisturbed, for 2 minutes. Stir in garlic and red pepper flakes and cook, stirring, until garlic is fragrant, about 2 minutes more. Stir in spinach; season with a pinch of salt. Stir in broth, sour cream, and cream cheese and cook, stirring occasionally, until cream cheese is melted and sauce is simmering, 3 to 4 minutes.
Add Parmesan, Gruyère, and cheddar and cook, stirring, until melted, about 2 minutes. Stir in lemon zest; season with salt, if needed. Return salmon to skillet and bring to a simmer. Cook, stirring occasionally, until warmed through, 2 to 3 minutes. Top with more Parmesan.