Ingredients:

  • 2 salmon fillets (6-8 ounces each)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 5 ounces fresh spinach
  • 1 cup cherry tomatoes, halved
  • 1/4 cup chicken broth
  • 2 tablespoons heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon butter
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning

Instructions:

  1. Preheat oven to 400°F (200°C). Season salmon fillets with salt, pepper, and Italian seasoning.
  2. Heat olive oil in an oven-safe skillet over medium-high heat. Sear salmon for 2-3 minutes per side until lightly browned.
  3. Remove salmon from skillet and set aside. Add garlic to the skillet and cook until fragrant, about 1 minute.
  4. Add spinach and cherry tomatoes to the skillet and cook until spinach is wilted and tomatoes have softened, about 3-5 minutes.
  5. Pour in chicken broth and heavy cream. Bring to a simmer and stir in Parmesan cheese and butter until melted and smooth.
  6. Return salmon fillets to the skillet, nestling them into the spinach and tomato mixture.
  7. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until salmon is cooked through.
  8. Serve immediately. Garnish with extra Parmesan cheese, if desired.