Warm a generous drizzle of olive oil in a large skillet over medium-low heat.

Pat the salmon fillets dry and season them with red pepper flakes, paprika, Italian seasoning, and salt. Cook for about 5 minutes on each side until they are golden and flake easily with a fork. Remove the salmon from the skillet and set aside.

In the same skillet, add a splash more olive oil or a pat of butter. Sauté freshly minced garlic and chopped onion until fragrant and translucent, about 2-3 minutes.

Toss in chopped tomatoes and fresh spinach, along with your vegetable or chicken stock (or white wine). Cook for 3-5 minutes, stirring gently until the spinach wilts and the tomatoes soften.

Return the cooked salmon to the skillet, letting it reheat briefly. Drizzle with high-quality olive oil just before serving.