= 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.