Instructions: In a soup pot, heat the oil over medium heat. Add the garlic, 1/2 teaspoon salt, and the pepper. Saute for about 1 minute. Add the spinach and toss to coat.

Place the salmon fillets over the spinach and sprinkle with the lemon juice, basil, and the remaining 1/2 teaspoon salt. Reduce the heat to medium-low, cover, and cook for 10 to 12 minutes, until the spinach is wilted and the salmon flakes easily with a fork.

This recipe yields 4 servings.

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