• Heat oil in a large skillet over medium-high heat. Season the salmon with salt and pepper. Sear salmon on both sides, about 4 minutes each side. It should have a golden color. Remove the salmon from the skillet.
  2 Tbsp extra virgin olive oil, 6 oz salmon filet, sea salt,, black pepper,
  

Butter Sauce

• Reduce the heat to medium and add butter. As soon as the butter has melted, add garlic, stir for one minute, and then add the tomatoes.
  2 Tbsp unsalted butter, 3 cloves garlic,, 1 cup cherry tomatoes,
  
• Add a pinch of salt and pepper. Cook for 2 minutes, then add spinach. Cook until spinach wilts.
  sea salt,, ground black pepper,, 2 cups baby spinach
  
• Stir in half & half, parmesan cheese, and herbs. Cook for another 4 minutes.
  ½ cup half & half, ¼ cup parmesan cheese,, ¼ cup fresh parsley,
  
• Add salmon back into the skillet. On low heat, simmer for another 5 minutes or until salmon is cooked through.
  
• Squeeze lemon wedge onto salmon.
  ½ lemon,
• Garnish with more herbs (if desired) when serving.