Joyfulhealthyeats.com
Frozen salmon is just about deciding whether you want it with skin on or not, but there are more things to watch out for when it comes to fresh salmon: Fresh salmon should look bright orange or pink, not beige. If it’s pale, avoid it at all costs. Look at the eyes. They should look shiny, not sunk-in. Once they begin to dry out and sink in, it means the fish is no longer fresh. The flesh should look naturally buttery and glossy, not opaque.
Season both sides. Pour oil into the pan and place the salmon flesh-side down. Cook the salmon on each side. Remove and set it aside.
Add butter to the pan and melt. Add garlic and sautéing. Throw in the onions and sauté until translucent.
Pour in white wine, scraping off any brown bits from the bottom with a wooden spoon. Season with salt and red pepper flakes.
Introduce the cherry tomatoes and cook for 3-4 minutes or until they burst. Add spinach and sauté it until wilted.
Introduce the cherry tomatoes and cook for 3-4 minutes or until they burst. Add spinach and sauté it until wilted.
Return the salmon to the pan, remove the pan from the heat, and serve immediately.