Salmon in creamy paprika sauce

Heat the olive oil in a large fry pan over medium heat.

Pat the salmon fillets dry, season one side with sea salt and black pepper, and cut each fillet into two pieces.

Add the salmon to the hot pan in a single layer and cook two minutes per side to a light crusty sear; it does not need to cook through.

Remove the salmon and set aside.

In the same pan at the same heat, add the chopped onion and garlic and stir continuously two to three minutes until the onion is slightly translucent.

Add the flour and stir one to two minutes to cook off the raw flavour.

Add the smoked paprika and oregano and mix quickly so the paprika does not turn bitter in the hot pan.

Add the milk and the vegetable broth and mix gently three to four minutes until slightly creamy.

Add the lemon juice and season with sea salt and black pepper.

Add the chopped spinach and mix gently until lightly wilted.

Return the salmon in a single layer, flip each piece to coat, lower to a low medium heat and simmer two to three minutes until just cooked through.

Remove from the heat and serve out of the pan.