First, prepare a brine for the salmon by whisking 1/4 cup kosher salt into the ice water until dissolved.

Add salmon to the ice water bath, cover and refrigerate for 30-45 minutes.

Rinse salmon in cold water and pat dry.

Prepare your Sous Vide cooker according to cooker recommendations for fish. I set mine to 130 degrees F.

When Sous Vide setting is ready, vacuum seal your salmon in individual packets.

If you don't have a vacuum sealer, place salmon filets in a large sealable plastic bag and submerge in the water while sealing out the air. You want to remove as much air as possible.

Set cooking time (mine was 30-40 minutes) and go about your business.

When fish is ready, remove from water bath and pat dry.

Heat 1 tbsp olive oil and 1 tbsp butter in a large saute pan on medium-high heat. Add spinach and garlic and cook until wilted and soft.

Place spinach into a covered serving dish and place in the oven on the lowest setting to keep warm.

Heat the remaining tbsp butter and oil in the pan and sear each piece of salmon on both sides, sprinkling half of the lemon zest on each side before flipping.

Serve salmon over bed of spinach and garnish with remaining zest.