Ingredients:

• (2)  4 oz Wild Caught Salmon Fillets
• 1 tbsp Grass Fed Butter (I used Kerry Gold)
• 2 tbsp Avocado Oil
• 1 Clove Garlic, Minced
• 3 tbsp vegetable broth – divided
• 1 Medium Yellow Onion – Sliced
• 1 Medium Tomato – diced
• Freshly Ground Black Pepper to Taste
• 2 Cups (tightly packed) Organic Spinach 
• 3 tbsp Organic Soy Sauce
• 1 tbsp Raw Organic Honey
• 3 tsp Minced Ginger
• Celtic Sea Salt to taste

Directions:

• In a small skillet, Heat oil. butter, yellow onion, and garlic in over medium heat (covered to keep moisture in).
• Remove cover, add Salmon and continue cooking until Salmon 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 broth.
• Remove the Salmon, onions and garlic and set aside.
• Add 2 tbsp of broth to the skillet along with the Spinach and Tomato. (Over Medium/Low Heat)
• Cover, stirring occasionally until spinach is cooked (don’t overcook)
• Return Salmon to skillet and bury it in the Spinach/Tomato mixture. Simmer 3-5 minutes before removing from heat. Salt to taste and serve.