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Ingredients
4 (4 oz) salmon filets
salt & pepper
1 tablespoon grapeseed oil
2 tablespoons unsalted butter
4 garlic cloves, minced
1/2 cup diced sweet onion
1/3 cup dry white wine
1/8 teaspoon red pepper flakes
2 cups cherry tomatoes
2 cups baby spinach
1 cup full fat coconut milk
1 tablespoon lemon juice
1/4 cup fresh basil, chiffon
Instructions
Bring salmon filets out of the refrigerator 15 minutes prior to cooking.
Season both sides with salt and pepper.
Heat a skillet to medium-high heat.
Add grapeseed oil to the pan and then add salmon flesh side down, gently pressing the salmon into the pan to “help” the sear.
Cook salmon for 5 minutes on both sides.
Remove from pan and set aside.
Then immediately add butter to the pan and let melt. Add in garlic and saute for 30 seconds, stirring the entire time.
Add in onions and saute until translucent, about 2 minutes.
Deglaze the pan with white wine, scraping with a wooden spoon to get any brown bits from the bottom. Season with salt and 1/8 teaspoon of red pepper flakes.
Add in cherry tomatoes and cook for 3-4 minutes. As the cherry tomatoes start to soften, press down on them with a spoon to make them burst.
Next, add in spinach and saute until wilted down, about 2 minutes.
Pour in the coconut milk. Stir and simmer for 3-4 minutes.
Then add lemon juice and fresh basil. Stir to combine.
Place the salmon back in the pan and serve!
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