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Season the salmon pieces generously with salt and pepper on both sides.
Fry the Salmon:
Heat a large pan over medium-high heat. Add the olive oil.
Once the oil is hot, place the salmon pieces in the pan. Fry the salmon for about 2 minutes on each side, or until it forms a nice golden crust and is cooked through. Remove the salmon from the pan and set it aside.
Sauté the Onion and Garlic:
In the same pan, add the thinly sliced onion. Sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for another 1 minute, stirring constantly to avoid burning.
Add the Tomatoes and Wine:
Add the halved tomatoes to the pan, stirring them gently. Cook for about 2 minutes until they start to soften.
Pour in the dry white wine and let it evaporate for about 2-3 minutes, allowing the flavors to meld together.
Cook the Spinach:
Add the fresh spinach to the pan and stir until the spinach wilts down, about 2 minutes.
Combine with the Salmon:
Return the salmon pieces to the pan, gently stirring them into the spinach and tomato mixture. Let everything cook together for another 1-2 minutes to ensure the salmon is heated through and well coated in the sauce.
Serving and Storage Tips:
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