2 tablespoons olive oil
4 (6 oz.) salmon fillets
Freshly ground black pepper
3 tablespoons butter
3 cloves garlic, minced
1 1/2 cups cherry tomatoes, halved
2 cups baby spinach
1/2 cup heavy cream
1/4 cup basil, chopped
In a large skillet over medium-high heat, heat olive oil. Season salmon with salt and pepper. Add salmon to pan, skin-side up, and cook 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate.
Reduce heat to medium and add butter. Once melted, add the garlic and cook 1 minute. Add the cherry tomatoes and season with salt and pepper. Cook 5 minutes, then add spinach and cook until spinach begins to wilt.
Stir in heavy cream and basil, and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more.