Heat the extra virgin olive oil in a sauté pan over medium high heat. Season the salmon on both sides with salt and pepper and place in the hot sauté pan. Cook for 3 to 4 minutes or until golden-brown. Flip and cook the other side for another 3 to 4 minutes. Add butter and oregano leaves to the pan and baste the salmon with the butter and oregano using a spoon. Remove the salmon fillets from the pan and place on a plate. Cover the plate with foil.

Add the diced shallot and artichoke hearts to the pan and sauté for 4 minutes or until the artichokes start to brown. Stir in sundried tomatoes and deglaze the pan with the white wine, scraping up the bits with a wooden spoon. Cook until wine has reduced by half.

Add spinach and sauté until barely wilted. Place salmon back in the pan with the artichokes, sundried tomatoes and spinach and cook for 1 more minute. Serve.

Livermore Valley Wine Pairing Suggestions: 2023 Dante Robere Vineyards Rosé of Grenache and 2024 Pruett Farms Austenitic Chardonnay