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gingerbitch
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Rub the salmon all over with 1 tablespoon of olive oil and season with salt, pepper and paprika.
Heat remaining olive oil in a skillet when hot sear the salmon 2-3 minutes on each side until cooked through.
Remove and set aside.
Add the butter to the skillet and when it’s melted add the cream and Boursin.
Let it cook over medium low heat until the Boursin has melted into the cream.
Add the spinach and stir until wilted.
Check for seasoning and add the salmon back to the skillet to warm through.