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Export 11 ingredients for grocery delivery
Step 1
Bring salmon filets out of refrigerator 15 minutes prior to cooking.
Step 2
Season both sides with salt and pepper.
Step 3
Heat a skillet to medium high heat.
Step 4
Add grape seed oil to the pan and then add salmon flesh side down, gently pressing the salmon into the pan to “help” the sear.
Step 5
Cook salmon for 5 minutes on both sides.
Step 6
Remove from pan and set aside.
Step 7
Then immediately add butter to the pan and let melt. Add in garlic and saute for 30 seconds, stirring the entire time.
Step 8
Add in onions and saute until translucent, about 2 minutes.
Step 9
Deglaze the pan with white wine, scrapping with a wooden spoon to get any brown bits from the bottom. Season with salt and 1/8 teaspoon of red pepper flakes.
Step 10
Add in cherry tomatoes and cook for 3-4 minutes. As the cherry tomatoes start to soften, press down on them with a spoon to make them burst.
Step 11
Next add in spinach and saute until wilted down, about 2 minutes.
Step 12
Pour in the coconut milk. Stir and simmer for 3-4 minutes.
Step 13
Then add lemon juice and fresh basil. Stir to combine.
Step 14
Place the salmon back in the pan and serve!
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