Dice the pepper and onion. Then cut the cherry tomatoes into 2.
Chop the garlic finely and set all this aside.
Heat a little olive oil in a pan and fry the salmon fillets on the skin until crisp. Season with pepper and salt.
Turn them up and fry for about 3 min, also on this side.
Then wrap them briefly in aluminium foil or cover them to keep them warm.
Heat some more olive oil and stew the paprika onion and garlic. When the onion is soft, add the herbs and cherry tomatoes.
Stir in the tomato puree, then the diced tomatoes. Deglaze with the coconut milk.
Season with salt and pepper to taste.
Add the spinach and stir until it has shrunk. Put the salmon fillets back in the pan so that they can absorb the flavour of the sauce and warm up a little more.