– 4 (5 ounce) salmon filet – salt and freshly ground black pepper to taste – 1 tablespoon olive oil – 1 tablespoon unsalted butter – 2–3 small rosemary sprigs, plus extra for garnish – 1/3 cup chopped prosciutto – 1 green onion, finely chopped – 1 to 2 garlic cloves, minced
– 1 pinch red pepper flakes, or to taste – 1/2 lemon, zested – 1/2 cup dry white wine – 1 cup cherry tomato halve – 1 (10 ounce) package fresh spinach, torn – 1/2 cup heavy cream – 1 tablespoon olive oil for drizzling, or as needed – lemon slice – lightly toasted pine nuts (optional)
Pat dry on both sides with paper towels and salt and pepper.Warm butter and olive oil in a large skillet over medium heat.
When the butter stops melting, cut the pan into one piece. To flavor the oil, add 2-3 rosemary shanks to the pan.
The salmon should be lightly browned and tender when the worm is added, about 3 minutes per side. Salmon filets thinner than 1 1/2 inches may take less time.
The instant-read thermometer near the center should read degrees Fahrenheit (63 degrees Celsius). Remove from pan and keep warm.
In the same pan with the rosemary, mix the chopped prosciutto, green onion, garlic, red pepper flakes and lemon zest for 1 minute until fragrant.
Add the white wine and simmer until cold. Add the tomatoes and stir for 2-3 minutes. Add the spinach to the pan and cook for 2-3 minutes until bright green and just softened.
Add cream, salt and pepper. Make a bubbling sauce for 2 minutes and remove the rosemary sprigs.
Drizzle the fish with the vegetables and sauce and olive oil. Add lemon slices, rosemary shank and toasted pine nuts if desired.