Heat a large saute pan over medium high heat.

Drizzle salmon fillets with 1 tablespoon olive oil. Then sprinkle with ½ teaspoon dried oregano, and ¼ teaspoon paprika along with a couple pinches of salt and pepper.

Add 1 tablespoon olive oil to the pan and heat until it shimmers.

Add seasoned salmon fillet, skin side down. Cook for about 4-5 minutes or until the fish begins to change color and that color change has almost reached the top or is about ¾ of the way.

Flip salmon and cook the flesh side for another couple of minutes or until it flakes easily with a fork. Remove salmon and set aside.

Add 1 tablespoon of olive oil and 1 tablespoon of butter to the pan and reduce the heat to medium or medium-low. Add 1 teaspoon dried oregano, 1 teaspoon dried thyme, 6 cloves minced garlic, 1 pint halved cherry tomatoes, ½ cup sun-dried tomatoes, and a couple pinches of salt and pepper to the pan. Cook, stirring frequently, for about 3-4 minutes or until the cherry tomatoes are softened.

Add 1 ½ cups half and half and ½ cup Parmesan cheese to the pan and stir until the cheese melts and a creamy sauce forms.

Stir in 2 cups chopped spinach and 1 teaspoon balsamic vinegar until the spinach wilts. Season to taste with salt and pepper.

Nestle cooked salmon fillets into the sauce and cook for a couple minutes or until the salmon is heated through.

Serve with orzo pasta and garnish with fresh basil. Enjoy!

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