Generously salt and pepper both sides of the salmon and heat a deep saute pan with olive oil (approximately 2 tablespoons, more as needed to cover base of pan) When oil is hot (shimmering but not burning), place salmon skin side down** and sear approximately 5 minutes per side until crisp on top and bottom and cooked through.(timing may depend on thickness of salmon) Remove from pan using tongs and set aside on plate. ** Note: I have seared the salmon skin side down first and skin side up first. Both work though it is easier to flip when it's skin side down first.Alternatively, to make this meal even quicker and use less oil, bake the salmon at 350 degrees F for 15 minutes while you make the sauce, then add directly to the sauce to finish cooking.

Wipe the saute pan clean as needed (be careful it will be hot!)**, then heat olive oil and butter until shimmering (not burning), and add in onion and garlic and saute 5 minutes. **To make this dish even quicker, use a second saute pan and start the sauce while salmon is searing.

Add cherry tomatoes, sun-dried tomatoes, salt, pepper and basil. Mix to combine and simmer approximately 5 minutes or until cherry tomatoes blister. If tomatoes are not blistering, cover pan for a few minutes to speed up the process.

Add in vegetable broth and cream. Stir to combine and bring to a simmer. Add in Parmesan cheese and spinach, mix to combine and let simmer until spinach wilts

Serve as alongside roasted potatoes, garlic bread or salad or serve over pasta. Enjoy!