Step 1

Heat a large cast iron skillet over medium-high heat.

Step 2

When the skillet is hot add 3 tablespoons of olive oil. Heat until the oil is hot.

Step 3

Add the four sockeye salmon fillets, skin down. Using a fish spatula, gently press down on the fillets so that the skin will not shrivel.

Step 4

Turn the heat down to medium and cook the salmon for 3 or 4 minutes. Gently turn the salmon and cook for 1 or 2 more minutes. Remove from the skillet to a plate and cover with foil.

Step 5

Add one finely chopped medium onion to the same skillet. Saute for 2 minutes and add 4 chopped garlic cloves and cook for one more minute.

Step 6

Add 1 cup chicken stock and deglaze the skillet.

Step 7

Add 1 cup half and half, 3 tablespoons dijon mustard, 3 tablespoons grainy mustard, 2 teaspoons of onion powder and 1 teaspoon of garlic powder.

Step 8

Bring to a boil and turn heat down to create a slow boil. Cook until the cream sauce is somewhat thick.

Step 9

Add 5 cups of fresh baby spinach. Cook just until the spinach is wilted in the sauce.

Step 10

Add the four salmon fillets into the cream sauce.

Step 11

Serve over brown rice or cauliflower rice.

Step 12

ENJOY!