1 lb Salmon Fillets (I had 2 fillets that were 1/2 lb each)
Salt & Pepper
1 Shallot, sliced very thinly
Heavy Cream (1/2 cup + 1/4 Cup)
1/4 cup Chicken Broth
1 tsp Cornstarch
1/2 tsp Garlic Powder
3 cups Baby Spinach, chopped
1/2 cup Marinated Artichoke Hearts, chopped
Move oven rack to broiler position. Preheat Oven to BROIL. Cover a baking sheet in aluminum foil with the dull side facing up. Spread 1tsp Olive Oil on the foil.
Place Salmon on the pan with the skin facing down. Season the Salmon with Salt & Pepper. Place in the broiler for about 10 minutes or until it is cooked thoroughly. (Time will vary depending on your fillet. Mine took about 16 minutes to finish cooking)
While the salmon is cooking, heat a large skillet over MEDIUM-HIGH heat. Add 1 TBSP Olive Oil.
While the Olive Oil is heating, pour 1/2 cup Heavy Cream, Chicken Broth, Cornstarch, Garlic Powder, and some Salt & Pepper into a bowl and whisk together.
Add Shallot to the pan and cook for about 1 minute while stirring. Then, add the cream mixture to the pan and cook until it thickens (about 2 minutes). Then, add Spinach and Artichokes and stir while cooking for about 2 minutes to wilt the spinach. Add the last 1/4 cup of Heavy Cream. Turn heat to its lowest setting while waiting for the Salmon to finish cooking.
Remove Salmon from the broiler and remove it's skin if you can. Top the Salmon with the Spinach-Artichoke sauce and enjoy. (We served ours over orzo).