Heat the olive oil in a Dutch oven over medium heat. When the oil is hot, add the salmon, skin side up and cook for 5 minutes, not moving it around, until the salmon is brown. Gently flip the filets over, and continue cooking the salmon for another 7-8 minutes, or until the salmon is cooked through but not overdone. Remove salmon from the skillet, removing the skin and place the filets in a 200 degree oven while you are making the rest of the dish.

Wipe out the pot and cook the pasta according to the package directions, adding two tablespoons of olive oil and 2 tablespoons of salt to the water. Reserve 1 cup of pasta water, drain the pasta and set aside. Don’t rinse the pasta; the oil will keep it from sticking.

To the same pot, melt 2 tablespoons each of butter and olive oil over medium high heat and add the garlic and the mushrooms and cook until the garlic is fragrant and the mushrooms are starting to get crispy about 4-5 minutes. Stir constantly so the garlic doesn’t burn. Add the remaining butter and olive oil, and the artichoke hearts and saute them until the artichokes are just warmed through.

Whisk the half and half with the cornstarch until there are no lumps and add to the mushrooms and artichokes. Season the sauce with salt and pepper. Bring to a simmer over medium low heat, stirring constantly until smooth and creamy. Add the parmesan and the spinach (or kale) and cook until the greens are wilted, about 4 minutes. Stir in the lemon juice and grated peel, parsley, chives and thyme.

Stir in the pasta and add the pasta water a little at a time until the sauce is creamy and coats the pasta. Stir in the Parmesan cheese and stir well until the pasta is warm, about 3-4 minutes.

To serve, arrange the pasta and vegetables in individual bowls or on a platter and break the salmon into large pieces. Sprinkle everything with some more parsley and chives