Tuscan Salmon

Directions

1. In a large skillet or Dutch oven over medium-high heat, heat 2 tablespoons of olive oil. Season salmon with salt and pepper. When oil is shimmering, but not smoking, add salmon presentation side up and cook until a good sear that is golden about 6 minutes. Turn fillet over and cook for 2 more minutes. Remove to a plate.
2. Reduce heat to medium and add remaining olive oil. Stir in garlic and cook until fragrant. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst, then add spinach. Cook until spinach begins to wilt. Add balsamic and deglaze the pan, scraping up all bits of flavor.
3. Stir in heavy cream, parmesan and add herbs. Bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return salmon back to the skillet and spoon sauce over the fillet. Simmer until salmon is cooked through, about 3 minutes more. Serve with sauce and garnish with herbs and lemon wedges.