1 lb Salmon filets, skin removed
2 tbsp olive oil
1 tbsp butter
1 tsp smoked paprika
Kosher salt & fresh ground pepper, to taste
1 tsp Italian seasoning
1 small Vidalia onion, chopped
4 cloves garlic, grated
1 pint cherry tomatoes, halved
6 oz fresh baby spinach
½ cup fresh basil, chopped
¼ cup chicken stock
¼ cup dry white wine
2 tbsp extra virgin olive oil
In a small bowl, combine the paprika and Italian seasoning.
Season both sides of the salmon filets with salt, pepper and paprika seasoning.
In a large skillet, heat the olive oil over medium low heat.
Add the salmon filets to the pan and cook on both sides for 3-5 minutes per side over medium heat.
Remove the salmon filets to a plate and set aside.
In the same pan, over medium heat, melt 1 tbsp butter and cook the garlic and onion until the onion is translucent.
Add the tomatoes, basil, spinach, wine and chicken stock. Continue to cook until the spinach is JUST wilted. Season with salt & pepper to taste.
Add the salmon back to the skillet and drizzle with olive oil and serve.