Salmon with Spinach

Start by cutting the salmon –make superficial diagonal slits, then do it again in the opposite direction and finally, cut this salmon into steaks. 

Next, using a rolling pin, crush the garlic cloves and remove them with a spatula. 

Transfer all this garlic to a small bowl filled with the butter. 

Season with a pinch of black pepper, the salt, and using a fork, mash until smooth.

Next, spread this butter all over the salmon steaks.

Now, in a skillet over medium heat, add a drizzle of olive oil. 

Add the salmon steaks, let them fry for 2 minutes on each side and set aside.

Next, in the same skillet, add the onion chopped into strips and sauté until slightly golden brown.

Add the button mushrooms chopped into strips, the crushed garlic cloves, and sauté until golden brown.

Then add the cherry tomatoes coarsely chopped, the sundried tomatoes chopped into strips, the spinach leaves and cook until the leaves wilt. 

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

Then add the grated parmesan cheese, the lime cut into thin slices and the salmon steaks we prepared earlier. 

Cover the skillet and let it all cook over low heat for 15 minutes.

Serve with a rice of your choice.