Season the salmon fillets with salt and pepper on both sides and cook until you reach that golden brown color, and then set aside.
Lower the heat, add butter, and then add garlic.
Add cherry tomatoes and season with salt and pepper. Cook for a couple off minutes.
Add spinach, and after spinach leaves are shrunk, add heavy cream and cheese and let it simmer.
Lower the heat when sauce is nearly done and add salmon so it can absorb the flavors, cook for a couple of minutes and add stock if sauce gets too thick.
In the end, sprinkle with scallions and squeeze lemon juice on top.
Enjoy!
Video
Notes
This is a salmon recipe, this sauce goes really with all variety of fish, but also sea food like shrimps or even scallops. Cooking process is of course different, especially with scallops who need a little amount of time to cook.Like we said in instructions, feel free to use chicken stock to dilute the sauce if it gets to thick. One thing you can use instead of chicken stock, is white wine, but be sure that all of the alcohol evaporated during cooking.