- 2-3 lbs salmon fillet
- kosher salt
- ground black pepper
- 2 tbsp. olive oil
- 3 tbsp. butter
- 5 cloves garlic, minced
- 2 cups halved cherry tomatoes
- 2 cups baby spinach
- 1/2 cup heavy cream
- 1/4 cup parmesan
- 1/3 cup chopped parley
- lemon wedges for garnish
Pat dry salmon using paper towel. Season Salmon with salt and ground pepper.
Add salmon to the skillet, salmon skin side down. Cook until golden brown, about 3 minutes (depends on how thick the salmon).
Flip over and cook 2 minutes more. Remove salmon from the skillet and transfer to a plate. Set aside.
Reduce hear to medium and add butter. When butter has melted, stir in garlic and cook until fragrant.
Add cherry tomatoes and cook until tomatoes are beginning to burst.
Add spinach and cook until spinach beginning to wilt.
Stir in heavy cream, parmesan and parsley. Bring mixture into simmer. Reduce heat to low and simmer until sauce is slightly reduced, about few 3 minutes.
Return salmon back to the skillet and spoon over sauce. Simmer until salmon is cooked through.