First thing – I pulled out my deep sauté pan, added a tablespoon of extra-virgin olive oil (one quick turn around the pan), and dumped in the whole bag of peppers.Second – I thawed the salmon in the microwave. I discovered that my microwave does not have a thaw setting, and I hardily ever thaw in the microwave. So I just set the power setting to 2 (from 10) and thawed for 2 minutes at a time. Turning salmon ever each time until fully thawed. While thawing the salmon I continued to toss and stir the peppers.Third – Once the peppers were heated through I removed them from the pan and set them aside on a plate. I sprinkled both sides of the thawed salmon with pepper and Lawry’s seasoned salt before I added them into the sauté pan. With the heat set to med-high I cooked one side of the salmon for four minutes, turned over and sautéed for an additional 3 minutes. Salmon is done when firm to the touch.
Finally – I removed the salmon from the pan and set aside. I returned cooked peppers to the pan and added in half a bag of spinach. I sautéd the spinach and peppers together just until the spinach was wilted. I placed peppers and spinach on plates and topped with the salmon.