​Creamy Pan Seared Salmon with Tomatoes and Spinach​

Serves 4
Ingredients

• 2 tablespoons garlic-flavored olive oil
  
• 4 (4-ounces each) skin-on salmon fillets
  
• salt and fresh ground black pepperto taste
  
• 1 tablespoon butter
  
• 3 cloves garlic minced
  
• 2 cups halved cherry tomatoes
  
• 1 bag (6 ounces) baby spinach
  
• 1/2 cup low fat evaporated milk (you can also use half & half or heavy cream)
  
• 1/4 cup grated parmesan cheese
  
• 2 tablespoons chopped fresh basil
  
• 1 tablespoon chopped fresh parsley
  

Preparation

1. Heat olive oil in a large skillet over medium-high heat.
   
2. Season salmon fillets with salt and pepper and transfer to the skillet, skin-side up.
   
3. Cook for about 7 to 8 minutes, or until browned and cooked about three quarters of the way through.
   
4. Flip over and cook for 2 more minutes more; remove from skillet and set aside.
   
5. Add butter to skillet and melt over medium heat.
   
6. Stir in garlic and cook for 1 minute.
   
7. Add cherry tomatoes and season with salt and pepper.
   
8. Continue to cook for 1 to 2 minutes, or until tomatoes begin to soften.
   
9. Stir in spinach and cook for 1 minute, or until spinach is beginning to wilt.
   
10. Stir in evaporated milk, parmesan cheese, basil, and parsley; bring to a simmer.
    
11. Reduce heat to low and cook for 2 minutes.
    
12. Add salmon back to skillet and continue to cook for 3 minutes, or until salmon is heated through.
    
13. Remove from heat.
    
14. Spoon sauce over each fillet and serve.