For the Salmon:

1. Sprinkle on both sides of the salmon fillets: freshly cracked black pepper, Mrs. Dash, and any other seasonings that you prefer on fish (See ingredients list).
2. Set the stove burner heat to high and get a large frying pan super hot, but not to the point of smoking.
3. Add olive oil and allow it to heat up.
4. Add the salmon fillets to the skillet and cook for about 3 – 5 minutes. I turn the burner heat down at this point so the fish doesn’t cook too fast. When the salmon is no longer a dark pink and becomes more of a white-pink, that’s the time to flip the fish over. Then turn the salmon over and cook for another 3 – 5 minutes again until the salmon has a pink center.
5. Remove the salmon fillets from the skillet and set them aside, leaving the olive oil and cooked salmon ‘bits’ in the pan.

For the Sauce:

1. Turn the stovoe burner heat down to medium-low and add the butter to melt.
2. Then add the garlic and pancetta to the frying pan/skillet to saute’ for a few minutes (do not burn).
3. Add the sun-dried tomatoes and saute for another minute or two.
4. Next add the cream, chicken broth, herbs and seasonings and bring to a gentle bubbling stage.
5. Add the Parmigiana cheese and simmer until melted and the sauce is thickened. If the sauce is too thick, add some more broth or cream, a little bit at a time.
6. Add the spinach and cook until it has just started to wilt.
7. Add the salmon fillets back into the pan and cook for a 3 – 5 more minutes until nice and warmed all the way through.
8. Serve on individual plates, pour some sauce onto each salmon fillet,
9. Garnish with paprika and minced Italian Parsley,
10. SERVE and ENJOY!