1tablespoonblack oliveschopped, plus more for garnish
1pound baby spinach
4salmon filletspreferably wild
sea saltto taste
black pepperfreshly ground, to taste
Heat 1 tablespoons of the olive oil over medium heat in a medium saucepan. Add the onion and sauté until translucent. Add the garlic, stir and cook for 30 seconds and add the Herbs de Provence. Stir, and add the tomatoes. Simmer on low heat until the tomatoes are broken down, about 25 minutes. Stir in the capers and chopped black olives. Season with salt and pepper, to taste. Be careful not to add too much salt, as the capers and olives are naturally salty.
When the sauce is close to being done, season the salmon filets with salt, pepper and Italian seasoning. Heat a large skillet over medium-high heat until very hot. Add 1 tablespoon olive oil and add the fish. Cook until the fish lifts easily and flip. Cook until browned and light pinkish in the middle.
Let the fish filets rest on top of the Provencal sauce while you prepare the spinach. Heat a large skillet over medium heat. Add the remaining olive oil, followed by the spinach. Try to add as much of the spinach as you can, and stir until wilted. It should take only a few minutes to cook the spinach.
Top the salmon with the spinach and garnish with more olives.