Start by sprinkling salmon with salt and pepper. (Tip: bring salmon to room temperature and dab dry with paper towel.)

Warm 2 tablespoons of olive oil in a skillet over medium-high heat and cook the seasoned salmon breasts, about 3-4 minutes on each side, until bright pink and flaky. (Tip: try not to over flip the fish to prevent sticking and breaking) Remove fish and set aside.

In the same skillet, with 1 tablespoon of olive oil, cook onions and garlic until they are fragrant and translucent.

Add artichokes and cook for about 2 minutes or until artichokes are softened. Lower heat to low-medium.

Gently drizzle in the half n half and parmesan, then simmer for 3-4 minutes gently stirring to help melt cheese. (Tip: bringing cream to room temp before adding to pan will prevent it from splitting)

Add spinach leaves and fresh sage until they are thoroughly wilted, about 3 minutes. Add salt and pepper if needed.

Place the salmon back in the sauce and simmer for 3 minutes on low. Serve warm, garnish with a squeeze of lemon juice and parsley if desired and enjoy.