Ingredients:

• (2)  4 oz Wild Caught Salmon Fillets
• 1/4  tsp Grass Fed Butter (I used Kerry Gold)
• 3 Cloves Garlic, Minced
• 3 tbsp Filtered Water
• 1 Medium Yellow Onion – Sliced
• Freshly Ground Black Pepper to Taste
• 6-7 Cups (tightly packed) Organic Spinach 
• 1/4 Cup full fat Organic Coconut Milk
• 3 Tbsp Feta Cheese

Directions:

• In a small skillet, Heat butter, yellow onion, and garlic in over medium heat (covered to keep moisture in).
• Remove cover, add and cook Salmon until flaky (3-4 minutes per side)  Note: Let the moisture evaporate just enough to lightly brown both sides of each Filet. and, if it gets too dry, add 1 tbsp of water. 
• Remove the Salmon, onions and garlic and set aside.
• Add 2 tbsp of water to the skillet along with the Coconut Milk and Feta Cheese and cook/stir until creamy (Medium/Low Heat)
• Add spinach and cover, stirring occasionally until spinach is cooked (don’t overcook)
• Return Salmon to skillet and bury it in the Spinach mixture.
• Remove from heat, sprinkle with red pepper flakes (optional), cover, and let it rest for 5-10 minutes before serving.