Cut one 15 ounce piece of fresh salmon into 2 evenly sized fillets, pat them down with paper towels and season with sea salt & black pepper, drain a 15 oz can of artichoke hearts into a sieve and shake off any excess liquid, cut about 6 to 8 artichoke hearts into small pieces, grab 2 cups of tightly packed fresh spinach and roughly chop

Heat a large nonstick fry pan with a medium-high heat and add in 1 tbsp extra virgin olive oil, after 2 minutes add the salmon fillets into the pan, skin side up, using a spatula gently push down on each fillet for 20 seconds, after 3 minutes flip the salmon to cook the other side (the thickness of my salmon fillets where 1 inch), after a total cooking time of 6 minutes, remove the salmon from the pan and cover with foil paper

Using the same pan, lower the fire to a medium heat, add in ½ onion finely diced and 4 cloves garlic finely minced, mix with the oil and rendered fat from the salmon, after 2 minutes add in the pieces of artichoke hearts and continue to mix, after 3 minutes add in ½ tsp sweet smoked paprika, give it a quick mix and start adding the spinach into the pan, add in batches to not over-crowd, mix the spinach so it easily wilts, once all the spinach has been added and wilted, add in a generous ½ cup of white wine, season everything with sea salt & black pepper and mix, simmer for 1 to 2 minutes, turn off the heat

Once the mixture has slightly cooled off, add in ¾ cup of Greek yogurt at room temperature, season the yogurt with freshly cracked black pepper and mix everything together until well combined, add the salmon fillets back to the pan, heat it with a LOW heat and heat for a couple of minutes, or until everything is warm, serve at once, sprinkled with freshly chopped parsley, enjoy!