Total Calories: 30
Rinse and pat the salmon dry. Remove any small remaining pin bones.
Heat the margarine and olive oil in a large sauté pan. Salt and pepper the fish and place it in the pan skin-side down. Sear for 2 minutes over high heat. Carefully turn the fish over and sear for 2 minutes on the second side. Spread the onions around the fish, reduce the heat to low, cover the pan and cook for 3 minutes. Turn the fish over, cover again and cook for 3 more minutes and remove from the pan. Return the pan to high heat and sauté the onions until limp. Add the wine, scrape up the brown bits in the pan and pour the juices and sauce over the fish.
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