4 salmon fillets (about 6 oz each)
Salt and black pepper, to taste
2 tablespoons olive oil
3 cloves garlic, minced
1 cup cherry tomatoes, halved
2 cups fresh spinach
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
Fresh basil or parsley, chopped (for garnish)
Instructions
Season the salmon
Pat the salmon fillets dry and season both sides with salt and black pepper.
Sear the salmon
Heat olive oil in a large skillet over medium-high heat. Place salmon fillets skin-side down (if skin-on) and cook for 4–5 minutes per side, or until cooked through and golden brown. Remove salmon from the skillet and set aside.
Sauté the vegetables
In the same skillet, add garlic and cherry tomatoes. Cook for 2–3 minutes until the tomatoes start to soften.
Make the creamy sauce
Reduce heat to medium. Add spinach, heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Stir until the spinach wilts and the sauce thickens slightly (2–3 minutes).
Combine and finish
Return the salmon to the skillet and spoon the sauce and vegetables over the fillets. Let everything heat together for 1–2 minutes.
Serve
Garnish with fresh basil or parsley and serve immediately. Pairs well with rice, pasta, or crusty bread.