Do all of your prep work. For this recipe, that’s what takes the longest! Cooking is quick and easy! Dice your onion, mince your garlic, chop up your mint and dill. Have the rest of your ingredients handy as well so making this dish will be seamless.

Take your salmon filets and pat them down dry. Turn a large skillet or cast iron pan to medium high heat and let it heat up before adding the olive oil or salmon. Season the filets with a few pinches of Kosher salt, black pepper, and then press the chopped mint and dill into the filets so they’ll stay put while searing. Do this only on one side of the fish.

Add 1 tbsp. of olive oil to the skillet and let it heat up for about 1 minute before placing the salmon herb-side down (and skin side up, if you have skin on). Turn heat to medium. Do not disturb the filets as they sear for about 3 minutes or until they are browned on the herby side and you can see some crispy texture. Remove salmon and turn heat down just a bit. They won’t be done - they’ll continue cooking later.

Add 1 tbsp. of butter to the pan and let melt. Add in the diced onion and minced garlic and stir until the onion becomes slightly translucent but not too brown. Begin adding in the spinach by the handful. It won’t all fit at once, so let it reduce down, and stir in more until all 10oz. or so is added.

Once the spinach is wilted, add in the cream, lemon juice, and feta. Turn to medium heat and let simmer. Stir and use your spoon to break up large chunks of feta so it can melt into the cream. Add in a pinch or two of salt and some black pepper. You don’t need too much salt because feta is fairly salty already.

Place the salmon filets skin side down (or non-seared side down) and wiggle to the bottom of the skillet and let the simmering cream surround them. Let cook for 7-9 minutes before turning off the heat and serving!

Plating: Garnish with more mint and dill if desired. Serve on it’s own or with a starch like potatoes or rice.