Start by patting the salmon fillets dry with a paper towel. Season both sides generously with salt, black pepper, and a drizzle of olive oil. This seasoning brings out the delicate flavors of the fish. Set the fillets aside while you prepare the sauce base.

Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Toss in the cherry tomatoes and spinach leaves, stirring occasionally until the spinach wilts and the tomatoes soften. This forms the delicious base layer of the dish.

Lower the heat slightly and pour in the heavy cream, stirring as you go. Add grated Parmesan cheese and allow it to melt into a silky sauce. Sprinkle in fresh basil, Italian herbs, lemon zest, and optionally some crushed red pepper flakes for a little kick. Don’t forget to stir until everything is well combined!

Meanwhile, in a separate skillet, heat more olive oil. Lay the salmon fillets skin-side-down and sear over medium heat, about 4 minutes for each side. The outside should be golden and crisp, while the inside remains tender and flaky.

Nestle the seared salmon into the Parmesan sauce. Allow it to simmer for another 2-3 minutes, so the salmon absorbs all the creamy, herby goodness. Plate it immediately over your choice of side dish, like pasta or veggies.