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!