Lemon Salmon

Start by cutting the salmon - make shallow and diagonal slits, then make slits in the opposite diagonal and slice the fillet into 3 equal-sized pieces.

In a large skillet over medium heat, add the butter and let it melt. 

Add the salmon and fry until golden brown on both sides.

Next, remove from the skillet and set aside.

Now, in another large skillet over medium to low heat, add a drizzle of olive oil. 

Add the onion cut into thin strips, the cloves of garlic cut into small cubes and sauté until slightly wilted.

Then, add the mushrooms cut into smaller pieces and sauté for another minute.

Add the cherry tomatoes cut in half, the spinach leaves and sauté until the leaves wilt.

Add the water, the heavy cream, the salt, a pinch of black pepper and stir until combined. 

Then, add the salmon and fill the salmon slits with the lemon cut into half-moons.

Cover the skillet and let everything cook for 5 minutes.

Serve.