Sprinkle the salmon filets with sea salt and heat the avocado oil in a large skillet (I recommend using a cast iron skillet or a quality nonstick skillet) over high heat. Allow the skillet to heat up for a few minutes until it is sizzling hot - you want it to be around 400 degrees Fahrenheit before you place the salmon on the skillet.

Place the salmon in the hot pan flesh side down and sear for 5 minutes.

Carefully flip the salmon and cook for another 5 minutes on the skin side, or until the salmon has reached your desired level of doneness. Check the internal temperature of the salmon with a meat thermometer. The FDA considers salmon to be fully cooked at 145 degrees F. Transfer the salmon filets to a plate and set aside.

Place the skillet back on the stove top and adjust the heat down to medium-high heat. Add the garlic and sauté for a minute or two, until it is very fragrant.

Add the coconut milk, vinegar, sun-dried tomatoes, and paprika to the skillet and stir well. Allow the sauce to cook at a full boil, stirring occasionally, until it has thickened to your desired thickness, about 8 to 12 minutes. 

Add the baby spinach and continue cooking until the spinach has wilted.

Transfer the salmon back to the skillet and spoon the sauce over the salmon. Cook for a few minutes, until the salmon is piping hot. Serve Tuscan Salmon with your favorite side dishes, and enjoy!