Season the salmon filets with salt, pepper and garlic powder. Heat 1 tablespoon of the olive oil in a large skillet over a medium/high heat.
Sear the salmon filets skin side up for 2-3 minutes. Flip the filets over and cook the other side for 3 more minutes. Once cooked, remove the filets from the skillet and set aside.
In a separate pot, add the remaining 1 tablespoon of olive oil and cook the white onion and garlic over a medium heat, for 3-4 minutes until soft.
Ensure the coconut milk is mixed together and smooth. Then add the vegetable broth, cherry tomatoes, coconut milk and Italian seasoning to the pot with the onion. Mix well and simmer on a low heat for 5 minutes.
While the sauce is simmering, add one teaspoon of flour to the sauce and immediately whisk it into the liquid. The sauce should begin to thicken.
Add in the chopped spinach and basil, followed by the seared salmon filets and continue to cook for a further 5 minutes until the spinach has wilted. Serve immediately.
