- Sundried tomatoes
- Artichoke hearts
- Capers Vinegar
- Extra Virgin Olive Oil
- Salt and pepper
- Sear the Salmon 4 minutes each side, next cook the vegetable add minced garlic sun-dried tomatoes and chopped artichoke hearts and drained capers,then add fresh spinach .
- Cook for 1 minute until spinach wilts, add 1 cup heavy cream and paprika.
- In the end add cooked Salmon to the skillet the cream sauce ,spoon the sauce over the salmon until is warm and then serve .