Instructions

Dana O'Byrne

Directions Step 1 In a large skillet over medium-high heat, heat oil. Season salmon all over with salt and pepper. When oil is shimmering but not smoking, add salmon skin side down and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate. Step 2 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. Step 3 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. Step 4 Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more. Step 5 Garnish with more herbs and squeeze lemon on top before serving.