Pat the fillets dry with paper towels to ensure a perfect, crispy sear. Sprinkle with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper on both sides.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers.

Add the salmon, skin-side down, and cook undisturbed for about 3 to 4 minutes until golden brown. Carefully flip and add 2 tablespoons of butter. Sear for another 2 to 3 minutes.

Once cooked through, remove the salmon and set aside.

Reduce the heat to medium, add minced garlic, and sauté for 30 seconds to release that lovely aroma.

Toss in the cherry tomatoes and let them sizzle and burst, filling the skillet with juice.

Pour in heavy cream and season with 1 and 1/2 teaspoons of kosher salt, dried basil, cayenne pepper, and black pepper. Stir gently then let it simmer.

Stir in the parmesan cheese until the sauce thickens slightly.

Stir in the fresh spinach until it wilts and melds into the sauce.

Return the salmon fillets to the skillet, spooning the creamy sauce over them. Top with freshly chopped basil.

Enjoy that rich aroma and the delightful creaminess of your creation!