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Vegetables: A large onion, six minced cloves of garlic, one and a half pounds of halved grape or cherry tomatoes, and a pound of fresh baby spinach. Frozen spinach can be used as well.
Liquid: Three cups of low-sodium chicken stock, or fish stock if available.
Fats: Olive oil and butter for cooking.
Herbs: Two teaspoons of fine sea salt, half a teaspoon of black pepper, and a tablespoon of oregano.
Finishing Touch: Lemon juice—about three tablespoons worth.
Starting off, the salmon should be prepared by removing the skin, which is easier to do with a sharp knife. The salmon can be cooked whole or cut into smaller pieces if you prefer. Investing in a good knife can make a world of difference while preparing the fish.