Ingredients:

4 salmon fillets

3 cloves garlic, minced

2 tablespoons butter

1 tablespoon olive oil

5 ounces cherry tomatoes, halved

50 grams baby spinach

½ cup heavy cream

2 ounces Parmesan cheese, grated

Fresh parsley and basil, chopped (for garnish)

Salt and black pepper

Instructions:

Heat olive oil and butter in a large skillet over medium heat.

Season the salmon fillets with salt and pepper.

Once the fat is hot and shimmering, sear the salmon fillets for 3-4 minutes per side, or until golden brown and cooked through.

Remove the salmon from the pan and set aside on a plate.

Add the minced garlic to the pan and cook for 30 seconds, until fragrant.

Be careful not to burn the garlic.

Pour in the heavy cream and bring to a simmer, scraping up any browned bits from the bottom of the pan.

Add the cherry tomatoes and simmer for an additional minute or two, until the tomatoes soften slightly and release their juices.

Reduce heat to low and stir in the spinach until wilted.

Season the sauce with salt and pepper to taste.

Return the salmon fillets to the pan and spoon the sauce over the fish.

Garnish with fresh chopped parsley and basil, and sprinkle with grated Parmesan cheese before serving.

Tips:

For a thicker sauce, you can simmer it for a few extra minutes or whisk in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon of water).

If you don’t have cherry tomatoes, you can use diced Roma tomatoes or another type of tomato.

Serve this dish with rice, quinoa, or roasted vegetables for a complete meal.