Ingredients
1 pound fresh salmon cut into 4 pieces
Flour for dredging
1 tablespoon olive oil
1 tablespoon butter
3/4 cup chicken broth
8.8 ounces cream cheese (one block Philly) softened
2 cloves garlic minced
1 (14 fluid ounce) can artichoke hearts drained & chopped
2 cups (packed) fresh baby spinach
1/2 cup freshly grated parmesan cheese
Salt & pepper to taste