Heat olive oil in a large skillet on medium to medium high.
Mix together seasoning & herbs - lemon pepper, dill, blackened seasoning, and a little kosher salt & pepper on a plate.
Using tongs, lightly dip salmon filets in seasoning mix (or sprinkle over the top) to season them. Saute' them in them in the heated pan until just cooked through. Flip halfway through cooking - Approx. 4-6 minutes per side. Then remove cooked salmon to a separate plate.
If necessary, add a tiny bit more oil to the same pan then saute' spinach and garlic until the spinach is halfway wilted. At this point, add the artichoke hearts, capers, and S&P to taste, and saute' until the spinach is finished wilting.
Stir in the butter and the glug of wine or broth and once it comes to a boil let it reduce down for a minute before adding the salmon back into the pan. Reduce the heat to low, cover and let it simmer for another 2-3 minutes. (At this point you can drizzle with lemon juice if you want; I usually don't.)
Serve alone or with a side of rice, noodles, or my favorite - mashed potatoes.
Garnish with a little parmesean or asiago cheese and a lemon wedge if you want to get fancy. ;-)