Get your salmon fillets ready by patting them with a paper towel to get rid of any excess moisture. Season both sides with salt and pepper and keep them in the fridge while you prep the rest of the recipe.
Start by heating some olive oil over a medium heat and slicing your garlic, mushrooms and tomatoes. We left our pretty chunky.
Cook the garlic and mushrooms in the olive oil until they’ve shrunken in size a bit. Add butter to the pan to get them nice and crispy.
Then add your tomatoes and wait until they’ve denatured a bit.
Add in your spinach last and cook just until it has all wilted. Season with salt and pepper and toss very well. Remove the veggies from the heat and onto a plate. Cover with foil while you cook your salmon.
Heat another tablespoon of olive oil in that same pan and wait until it’s very, very hot.
Lay your salmon fillets skin side down onto your pan and leave them to sear for about 4-5 minutes. Don’t move them around or disturb them because you may end up breaking the fillets and you won’t get that nice, even sear.
Then flip the fillets and let them cook for another 4-5 minutes.
Lastly, uncover your veggies and drizzle them with some balsamic vinegar. Place your salmon fillets right on top and garnish with fresh lemon. Enjoy!