Ingredients

4 salmon fillets, 1/4-inch thick, skinless
2 Tbsp. olive oil
1/2 pound spinach, thoroughly cleaned
1/4 tsp. salt
1/8 tsp. black pepper, freshly ground
1/2 C. onion, chopped
3 tomatoes, peeled, seeded, diced in 1/2in.inch pieces
1 Tbsp. parsley, flat leaf, chopped coarsely

Cooking Instructions

Arrange the salmon on a plate. In a skillet, heat 1 Tbls. of olive oil. When hot, Saute the spinach over medium heat for 1-1/2 minutes. Mix in the salt and pepper, and divide the spinach among for plates. Heat the remaining Tbls. of olive oil in the skillet. Saute the onion and tomatoes over medium heat until the onion is tender, about 5 minutes. Push to one side and add the salmon. Saute over medium heat until cooked through, about 5 to 6 minutes. Arrange the salmon on the spinach. Top with tomato and onions.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)