Sherried Pan Seared Salmon Tarragon over Spinach

This is fast for a weeknight meal and way less expensive than takeout or those fancy boxed meal kits through the mail.
1-1/2 lb salmon fillet (thick cut) cut into four portions
1 50-oz bad fresh baby spinach leaves
2 Tbsp butter plus 1 Tbsp olive oil
1 Tbsp dried tarragon leaves
1 clove garlic, minced
1 Tbsp oil preserved sun-dried tomatoes, minced
1/4 cup cream sherry
3 Tbsp butter plus 1 Tbsp olive oil

Season the salmon fillets with salt and pepper. 

Melt the butter and the olive oil in a non-stick skillet.

Here I used leftover herb butter, but plain butter is just fine. Sprinkle the eluted butter with the tarragon, garlic and sun-dried tomatoes.

In a separate pan, sauté the spinach leaves in a dash of oil until wilted and all their water released.

Once the butter has bubbled all the water off, lay salmon fillets quarters skin-side up in the skillet. Cook over medium-high heat for about 5 minutes until the salmon flesh browns up nicely.

Turn the fillets - skin-side down - and continue cooking about 3-5 more minutes, until medium rare, or however you like salmon. Remove to a plate and keep warm.

Add the sherry to the pan and bring to a boil. Divide spinach as a bed among four plates. Top each with a salmon fillet. Pour sauce evenly over each fillet.

Serves 4.

Cook's Note:  If you are cutting down on butter or olive oil, you can pour half of it out before you add the sherry.  But I'd reserve it for another use if you need it and can use it soon - its full of flavor.