Stole this one off of Pinterest.
Ingredients
- 2–4 salmon fillets
- 1 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- 1 cup heavy cream
- ½ cup parmesan cheese, grated
- 1 tbsp fresh herbs (parsley or basil), chopped
- ½ lemon, juiced
- Salt and pepper to taste
Instructions
- Season salmon with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
- Cook salmon (skin-side up) for 5–6 minutes until deeply golden. Flip and cook for another 2 minutes, then transfer to a plate.
- Reduce heat to medium and melt butter in the same pan. Sauté minced garlic for 1 minute until fragrant.
- Add cherry tomatoes and season with salt and pepper. Cook for 2–3 minutes until they begin to burst.
- Stir in baby spinach until it starts to wilt.
- Pour in heavy cream, parmesan, and chopped herbs. Bring to a gentle simmer for about 3 minutes until the sauce thickens slightly.
- Return the salmon to the skillet. Spoon the sauce over the fillets and simmer for 2–3 minutes until cooked through.
- Garnish with extra herbs and a squeeze of fresh lemon juice before serving.