• 4 (6-oz) salmon fillets, patted dry with paper towels
    1 1/2 c. halved cherry tomatoes
    2 c. baby spinach
    3 tbsp. butter
    3 cloves garlic, minced
    1/2 c. heavy cream
    2 tbsp. extra-virgin olive oil
    1/4 c. freshly grated Parmesan
    Kosher salt
    Freshly ground black pepper
    6 to 8 uncooked shrimp
    1/4 c. chopped herbs (such as basil and parsley), plus more for garnish
    Lemon wedges, for serving (optional)


  •  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.

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