Preparations:

• Place the olive oil in a large pan over medium high heat.
• Sprinkle salt and pepper over both sides of the salmon.
• When the oil is shimmering, place one salmon fillet skin side down and gently press on the top with a flexible spatula to keep the salmon from shrinking for 15-20 seconds. Repeat for every fillet.
• Reduce heat to medium and cook all of them for 6-8 minutes, or until the salmon changes colour (gets paler). Flip and cook for another 60 seconds. Remove to a plate and set aside.
• Add butter and deglaze the pan (scrape up brown bits from the salmon, if any). Add the minced garlic and sauté for about 1 minute, or until the garlic is fragrant and not burned.
• Add the cherry tomatoes and simmer for 5 minutes, or until the tomatoes start to burst.
• Stir in the spinach and cook for 1 minute, or until wilted.
• Stir in the heavy cream, parmesan and Italian parsley. Reduce heat to low and simmer for 3-5 minutes.
• Place the salmon back in the pan. Spoon the sauce on top and cook for 2-3 minutes. Serve immediately.