Begin by finely mincing 2 cloves of garlic, finely dicing 1 small onion and thinly slicing 8 button mushrooms, stems removed, then season 2 fillets of fresh salmon with sea salt and freshly cracked black pepper

Heat a non-stick frying pan with a medium-high heat and add 1 tablespoon of extra virgin Spanish olive oil, once the oil get´s hot add the fillets of salmon seasoned side down, using a spatula gently push down on the fillets for about 1 minute, this will give them that beautiful crusty sear, after 3 minutes of cooking flip the fillets, after a total cooking time of 6 minutes remove the fillets from the pan and cover with foil paper (my fillets where about 1 inch thick if yours are thinner cut the cooking time to 2 - 2 ½ minutes per side)

Using the same pan with the same heat add the minced garlic and diced onions and mix with the rendered fat from the salmon, after about 1 minute add the sliced mushrooms and mix them around, after 3 minutes season everything with sea salt and freshly cracked black pepper and add ½ cup of white wine and ½ tablespoon of fresh lemon juice, cook for a little over a minute, then add 2 cups of fresh spinach, mix it around and cook until it welts and all the liquids have evaporated, between 2-3 minutes, turn off the heat

After leaving everything to cool off for 5 minutes add ½ cup of Greek yogurt at room temperature and season with sea salt, mix everything together until well combined, add the cooked salmon fillets back to the pan and heat it with a low heat, cook for 5 minutes until everything is warm

Serve directly from the pan, garnish with a couple slices of lemon and freshly chopped parsley