Heat a little oil, then add spinach and cook until wilted with garlic and salt.
Cut a slit lengthwise down each filet, drizzle with oil, then season.
Stir together all cream cheese, spinach, and artichoke filling ingredients until well mixed.
Divide the spinach and artichoke topping evenly between filets.
Bake for about 15 minutes, or until the salmon reaches 120°F.