Warm the olive oil in a saucepan over medium heat.

Stir in the onion, the pancetta, and 1/2 teaspoon of Nick’s rub before cooking for 3 minutes.

Pour in the brandy and cook for 2 minutes until reduced by 1/2.

Add the spinach and lime juice. Stir well and cook for 2 minutes.

Reduce heat to low and stir in the sour cream. Cook for 4-5 minutes.

While the sauce is cooking, place the olive oil in a skillet over medium-high heat.

Brush one side of the salmon fillets with mayonnaise and coat both sides with Nick’s magic rub.

Place the salmon in the oil with the mayonnaise-brushed side down. Cook 3 minutes before turning.

After turning, melt the butter in the pan and use a spoon to baste the fish while cooking the second side for 3 minutes.

Serve by placing the spinach and pancetta cream sauce in the middle of the plate and resting the salmon fillets on top.