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Cook the salmon: Season the fillets with salt and pepper. Heat olive oil in a skillet over medium heat. Sear the salmon for 4–5 minutes per side or until cooked through. Remove from skillet and set aside.
Make the sauce: In the same skillet, melt the butter. Add minced garlic and sauté for 1 minute until fragrant.
Pour in heavy cream, stir in Parmesan cheese and Italian seasoning. Let simmer for 2–3 minutes until the sauce slightly thickens.
Add the vegetables: Stir in baby spinach and cherry tomatoes. Cook for 2–3 minutes until the spinach wilts and tomatoes soften.
Combine and finish: Return the salmon to the skillet and spoon the creamy sauce over the top. Let everything simmer together for 1–2 minutes.
Garnish and serve: Sprinkle with fresh parsley or basil. Serve warm with rice, pasta, or crusty bread.
Serving and Storage Tips:
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