Tuscan Butter Salmon

This recipe is originally from delish.com but is now behind a paywall

4 (6 oz) salmon filets

3 tbsp butter

3 cloves garlic, minced

1-1/2 cup grape tomatoes

2 cups spinach

1/2 cup heavy cream

1/4 freshly grated parmesan

1/4 c chopped herbs (basil and or parsley)

salt and pepper to taste

lemon wedges for serving

Heat oil in a large skillet over medium high heat. Season salmon with salt and pepper. When oil is shimmering but not smoking, add the salmon and cook until golden about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate

Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst, then add spinach. Cook until spinach is beginning to wilt.

Stir in heavy cream, parmesan and herbs 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.

Garnish with more herbs and squeeze lemon on top before serving. I usually serve it with rice pilaf