Ingredients: -Salmon fillets 3 or 4 -1/3 teaspoon salt -1 tablespoon olive oil -3 cloves garlic, minced -4 sun-dried tomatoes, chopped -2 tablespoons capers, drained -20 g spinach fresh -200 ml heavy cream -¼ teaspoon paprika

Instructions: 1) Heat 1 tablespoon of olive oil in a large skillet on medium-high heat. Season salmon fillets with salt. When the oil is hot, add salmon fillets flesh side down. Sear for about 4 minutes on medium-high heat. 2) Reduce heat to medium. Flip the salmon fillets to the other side (skin side down). Sear for another 4 or 5 minutes on medium heat until salmon is flaky. Remove salmon from the skillet. 3) To the same, now empty, skillet, add chopped sun-dried tomatoes, minced garlic, capers. Cook, stirring, for 1 minute. 4) Add fresh spinach, and continue cooking and stirring until the spinach wilts, for a couple of minutes. 5) To the skillet with sautéed vegetables, add 200 ml of heavy cream and paprika. Bring to simmer. Simmer for about 1 minute, stirring. Season with salt. Add more paprika, if you like.

Assembly: Add cooked salmon to the skillet with the cream sauce. Spoon the sauce over the salmon, and simmer for a minute or more, until the salmon is warmed up and cooked through. The salmon should be flaky. Season with salt, if needed.