Pan Seared Salmon

Ingredients

2 tbsp	garlic-flavored olive oil
500 g	skin-on salmon fillets
1 tbsp	butter
3 cloves	garlic minced
300 g	halved cherry tomatoes
200 g	baby spinach
100 g	mascarpone
100 ml	cream
60 g	grated parmesan cheese
2 tbsp	chopped fresh basil
1 tbsp	chopped fresh parsley

Preparation

Heat olive oil in a large skillet over medium-high heat. Season salmon fillets with salt and pepper and transfer to the skillet, skin-side up. Cook for about 7 to 8 minutes, or until browned and cooked about three quarters of the way through. Flip over and cook for 2 more minutes more; remove from skillet and set aside. Add butter to skillet and melt over medium heat. Stir in garlic and cook for 1 minute. Add cherry tomatoes and season with salt and pepper. Continue to cook for 1 to 2 minutes, or until tomatoes begin to soften. Stir in spinach and cook for 1 minute, or until spinach is beginning to wilt. Stir in evaporated milk, parmesan cheese, basil, and parsley; bring to a simmer. Reduce heat to low and cook for 2 minutes. Add salmon back to skillet and continue to cook for 3 minutes, or until salmon is heated through. Remove from heat. Spoon sauce over each fillet.

Serve with penne or other kind of pasta.