The salmon we purchased had the skin removed so we seasoned both sides of the fillets with Fish and Chicken and Heat.
In a large skillet preheat on medium high heat and place a good layer of your choice of oil.
Place salmon on and DO NOT try and move around.
Let cook for about 6 minutes before trying to flip.
If the salmon is sticking to the pan no worries – let it cook for a few more minutes till it is easily released.
Prep vegetables while cooking the salmon.
Cook on the other side for an additional 5 minutes. Remove from pan, keep warm and set aside.
Leave remaining oil in the pan.
To pan add onion and cook over medium heat till translucent then add the shallot and garlic.
Continue cooking till the garlic and shallot are softened.
Add tomatoes cooking for additional 2 minutes.
Add spinach cooking and stirring frequently till wilted.
Season with another good sprinkle of Fish and Chicken and Heat.
Carefully add wine and cook for about 3 minutes allowing time for the alcohol to evaporate.
You can always use broth during this step if you are wanting to go alcohol free.
Turn off heat and stir in the heavy cream.
Add the salmon fillets back to the skillet.
When serving spoon some of the sauce on top and a good squeeze of lemon.
