Ingredients
* 2 tbsp EVOO
* 4 salmon filets - mine were each 5.6 oz
* 3 tbsp butter
* 3+ cloves garlic, minced
* 1.5 cups cherry tomatoes, halved
* 2 cups baby spinach (I just used a whole bag!)
* 1/2 cup heavy cream
* 1/4+ cup Parmesan cheese
* 1/4 cup chopped herbs - I used some basil and parsley from the garden
~ Heat EVOO in a large skillet over medium/medium high heat; pat the salmon dry and season with S&P as desired. Cook the salmon until golden...I did about 4-5 minutes on each side. Transfer the salmon to another plate as you are going to continue to use the pan
~ reduce the heat to medium and add the butter. Once melted, stir in garlic for about a minute. Add the tomatoes for about a minute, and then stir in the spinach - cook until wilted.
~ Stir in the cream, parm and herbs and bring the mixture to a simmer...reduce for about 3 minutes.
~ Return the salmon to the pan and spoon the sauce over it; cook for an additional 2-3 minutes