<http://schema.org/recipeInstructions>
" Arrange the salmon steaks on a plate, spoon 1 tablespoon of the oil over them, cover with plastic wrap, and refrigerate. In a skillet, heat 1 tablespoon of the remaining oil. When hot, saut\u00E9 the spinach for 1 1/2 minutes. Mix in 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and divide the spinach among four plates. Heat the remaining 2 tablespoons of oil in the skillet, and saut\u00E9 the onion for 1 minute. Add the tomatoes, 1/4 teaspoon of the salt, and the remaining pepper, and cook for about 30 seconds. Set aside. Remove the salmon from the refrigerator, and sprinkle it with the remaining salt. Heat a nonstick skillet until very hot, add the salmon steaks, and saut\u00E9 for 1 1/2 minutes on each side. Let rest in the pan for a few minutes before serving. Spoon some of the onion-tomato mixture over the spinach, and top with the salmon. Sprinkle with the parsley, and serve immediately."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a3607/sauteed-salmon-greens-recipes/>