Artichoke Crusted Salmon

2 green onions, chopped
7 ounces artichoke hearts, drained
1 garlic clove, minced
1/4 cup unsalted butter, softened
2 ounces cream cheese, softened
1/8 cup grated Parmesan cheese (I actually forgot to put this in, so we sprinkled it on top afterwards)
1 Tbs. dried basil
1/4 cup olive oil
4 (7 oz) salmon fillets, no skin
garlic salt to taste
freshlygrounded pepper to taste

Preheat oven to 375 degrees. 
Combine onion, artichokes, garlic, butter, and cream cheese in a food processor.  Process until chopped but not completely smooth.  Mix in the Parmesan cheese and basil.
Heat the olive oil in a skillet.  Place salmon in the skillet and sprinkle with garlic salt and ground pepper.  Sear until golden brown, turn and sear the other side.
Transfer to a 9x13 pan.  Spread artichoke mixture over the top of each fillet.  Bake in the oven for 5 to 8 minutes until the salmon is firm and baked throughout.
Serve immediately.

Recipe adapted from "Biltmore, Our Table to Yours - Chef's Selection Cookbook".

I thought this was delicious and I am looking forward to the leftovers.  Craig thought it was a bit of an acquired taste and would have like more seasoning.

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