Creamy spinach salmon packed with rich flavor! Better than restaurant quality!

Today, I'm cooking the most delicious salmon you'll ever try, and it's so fast!
Ingredients:
• Salmon fillets: 4 large fillets
• Cherry tomatoes: 150-200g (halved)
• Fresh baby spinach: 200g
• Garlic: 3–4 cloves, minced (chopped with a knife for a delicate aroma)
• Heavy cream: 200ml (33% fat for best results)
• Parmesan cheese: 40g, freshly grated
• Vegetable oil: 2 tbsp
• Seasoning: Salt and freshly ground black pepper to taste
Instructions:
1. Sear the Salmon
Season the salmon fillets with salt and pepper on both sides. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Place the salmon in the pan and sear for 3–4 minutes per side until golden and crispy. Remove the salmon from the pan and set it aside.
2. Sauté Garlic and Tomatoes
In the same skillet (don't wash it!), add the minced garlic. Sauté for about 30 seconds until fragrant. Add the halved cherry tomatoes and cook for 2–3 minutes until they start to soften and release their juices.
3. Build the Creamy Sauce
Pour in the heavy cream and bring to a gentle simmer. Lower the heat to medium-low. Add the fresh baby spinach and stir until it begins to wilt into the sauce.
4. Add the Finishing Touches
Stir in the grated Parmesan cheese and a pinch more black pepper. Continue stirring until the cheese has melted and the sauce has thickened into a silky, velvety consistency.
5. Combine and Serve
Place the seared salmon fillets back into the skillet. Spoon the creamy sauce over the fish and let it simmer for another 1–2 minutes to soak up all the flavors
#salmonrecipe #creamysalmon