Gluten-free, Dairy-free, Serves 4

• 4 Salmon Fillets
• 1/2 tsp paprika
• 2 Tbsp olive oil
• 3 Tbsp vegan butter
• 2 small shallots sliced
• 3 cloves garlic minced
• 2 Tbsp sage fresh chopped
• 1/2 tsp crushed red pepper flakes
• 1 1/4 Cup full-fat coconut milk
• 2 oz vegan cream cheese
• 4 cups baby spinach
• 1/2 cup vegan parmesan cheese
• 12 oz marinated artichokes chopped
• juice 1/2 lemon
• zest of 1 lemon
• sea salt and pepper to taste

Directions:

Preheat the oven to 350 degrees F. Season the salmon with salt, pepper, and paprika. Sear the salmon before baking on a skillet over high heat with 1 Tbsp olive oil. Sear the skin side down for 2-3 minutes and remove. Add butter, shallots, and garlic. Cook until the garlic is fragrant (2 minutes). Add the sage and continue cooking for 2-3 minutes. Once the butter is golden add the pepper flakes, milk, and cream cheese.  Bring to a simmer over medium heat stirring constantly. Add cheese, spinach, and artichokes. Cook until the spinach is wilted (3-5 minutes). Stir in lemon juice and zest. Place the salmon into the sauce. Transfer the skillet to the oven and bake 10-15 minutes or until salmon is cooked through. Serve over roasted potatoes.