Sauteed Salmon on Greens

Salmon is a great seafood choice because it is available practically year-round from your fishmonger. It is especially versatile, accommodating itself to poaching, braising, sauteing, and grilling.

4 skinless, boneless salmon fillet steaks (about 5 ounces each)
4 tablespoons virgin olive oil
1/2 pound spinach, tough stems removed, washed and drained in a colander
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped onion
3 ripe tomatoes (about 1 1/2 pounds), peeled, seeded, and cut into 1/2-inch pieces
1 tablespoon coarsely chopped fresh Hat-leaf parsley

1. Arrange the salmon steaks on a plate, spoon 1 tablespoon of the oil over them, cover with plastic wrap, and refrigerate.
2. In a skillet, heat 1 tablespoon of the remaining oil. When hot, saute the spinach for 1 1/2 minutes. Mix in 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and divide the spinach among four plates.
3. Heat the remaining 2 tablespoons of oil in the skillet, and saute the onion for 1 minute. Add the tomatoes, 1/4 teaspoon of the salt, and the remaining pepper, and cook for about 30 seconds. Set aside.
4. Remove,the salmon from the refrigerator, and sprinkle it with the remaining salt. Heat a nonstick skillet until very hot, add the salmon steaks, and saute for 1 1/2 minutes on each side. Let rest in the pan a few minutes before serving.
5. Spoon some of the onion-tomato mixture over the spinach, and top with the salmon. Sprinkle with the parsley, and serve immediately.