Directions

1. Thaw salmon and pat dry. Season with salt and pepper.

2. Heat olive oil in a skillet over medium heat and then sear the salmon (skin facing up) for approximately 6-7 minutes.

   * The salmon doesn’t have to be cooked all the way through at this point. Remove the salmon and set aside for later.

3. In the same pan, add some more olive oil and sauté the garlic and cherry tomatoes for 30 seconds over low heat. Add white wine and simmer for 5 minutes or until the liquid is reduced to half.

4. Stir in the heavy cream and grated parmesan cheese until the cheese is melted and well combined.

5. Add the spinach and salmon and simmer for five minutes. Season with salt, pepper, and red pepper flakes.

6. Enjoy!