Pat Salmon skin dry with a paper towel, rub skin with Olive Oil and sprinkle rock salt on top.

Heat your pan to a medium high heat, once hot, place salmon skin side down and turn the temperature down to medium heat.

Press down on each Salmon piece with a flat spatula for about 10 seconds whilst skin side down cooking until you can see salmon has cooked ¾ the way through and skin is crisp – about 4 to 5 minutes.

Flip the Salmon and cook for a further minute skin side up then place on a plate to rest

In the same pan, add the Butter and gently sauté the Garlic and Onion tossing around so it doesn’t burnt.

Pour in the semi sun-dried Tomatoes, then add in the Cream.

After 5 minutes your sauce will be perfectly reduced, toss in the Spinach Leaves and stir into the sauce, take off the heat and place Salmon back in the pan off the heat for a few minutes to allow Salmon to heat gently again, add in the Parsley.

As always add Salt and Pepper to taste.