| | In a large skillet, heat oil over medium-high heat.
Season all sides salmon with salt and pepper.
1.When oil is shimmering but not smoking, add salmon skin side up and cook until deeply golden, about 6 minutes. Flip over, cook 2 minutes more. Transfer to a plate.
2. Reduce heat to medium, and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst, then add spinach. Cook until spinach is beginning to wilt.
3 .Stir in heavy cream, Parmesan, and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
4. Add shrimp, tails on.
5. Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more.
6. Garnish with more herbs and squeeze lemon on top before serving. |
