Serves 4

Adapted from Joyful Healthy Eats

• 4 salmon filets (~4 ounces each)

• Salt

• Pepper

• 1 tablespoon vegetable oil

• 2 tablespoons butter

• ½ onion, diced

• 4-5 cloves of garlic, minced

• ⅓ cup red wine

• ⅛ teaspoon red pepper flakes

• 2 cups cherry tomatoes

• 2 cups spinach

• 1 can coconut milk

• 1 tablespoon lemon juice

• ¼ cup fresh basil, coarsely chopped

• Rice, for serving

1. Pat dry the salmon fillets and season both sides with salt and pepper, to taste. Heat a skillet over medium high heat. Add the vegetable oil to the pan. Once the pan is hot, add the salmon, with the skin-side up. Gently press the salmon to the pan to help it sear evenly. Cook for 5 minutes on both sides. Remove from pan and set aside.

2. Add butter to the skillet and, once the butter has melted, add in the onions. Sauté until glassy and translucent, about 2-3 minutes. Add in garlic and sauté, stirring continuously, for an additional 30 seconds.

3. Deglaze the pan with red wine, scrapping the bottom of the pan with a wooden spoon to get anything stuck to the bottom. Season the pan with a pinch of salt and red pepper flakes.

4. Add in cherry tomatoes and cook for 3-4 minutes. As the tomatoes start to soften, gently press down on them with a spoon to make them burst. Burst them delicately or else you may have tomato seeds all over your kitchen. Add in the spinach and cook until it’s wilted, about 3-4 minutes.

5. Pour in the can of coconut milk and combine everything well. Let the mixture simmer for 3-4 minutes, stirring occasionally. Add in the lemon juice and fresh basil. Give everything a good stir to combine everything. Place the salmon back into the pan and remove the pan from the heat.

6. Serve over rice and spoon the sauce over top.

7. Enjoy!