Salmon with Tomato Cream Sauce

1: In a large skillet over medium-high heat, heat olive oil.

2: Season salmon all over with salt and pepper.

3: When oil is shimmering but not smoking, add salmon skin-side up and cook until deeply golden, about 6 minutes.

4: Flip over and cook for 2 minutes more, then transfer to a plate.

5: Reduce heat to medium and add butter, melting it.

6: Stir in garlic and cook for 1 minute.

7: Add tomatoes and season with salt and pepper, cooking until they begin to burst.

8: Add spinach and cook until starting to wilt.

9: Stir in heavy cream, Parmesan, and parsley, bringing the mixture to a boil.

10: Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.

11: Return salmon back to the skillet and spoon over the sauce, simmer until salmon is cooked through, about 3 minutes more.

12: Optionally squeeze a bit of lemon on top before serving.