Gather all ingredients and do your prep work before starting to cook.

Place a large skillet over medium-high heat and let it warm for about 2 minutes.

Add 1 tablespoon of olive oil to the hot skillet, then add your protein. Cook undisturbed for 3 to 4 minutes on each side until golden brown.

Remove the cooked protein to a clean plate and add the remaining olive oil to the skillet.

Add the sliced red onion to the skillet and cook for 3 minutes until softened and slightly caramelized.

Stir in the minced garlic and smoked paprika, cooking for about 1 minute until fragrant.

Mix together the balsamic vinegar, Dijon mustard, lemon zest, and lemon juice in a small bowl, then pour this into your skillet.

Stir in the sun-dried tomatoes and fresh spinach, cooking until the spinach wilts, about 2 minutes.

Return the cooked protein to the skillet and toss everything to combine. Cook for another minute until heated through.

Remove from heat and adjust salt and pepper as needed. Sprinkle with toasted pine nuts and fresh basil, then serve immediately.