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Place cubed salmon in bowl, add 1 Tbsp olive oil, 1 Tbsp green goddess seasoning and a generous pinch of salt and pepper. Mix well.
Add 1 Tbsp of butter to a pan on medium high heat, let that melt then add salmon. Cook for 2-3 minutes on each side, flipping smaller pieces and removing them first, so you don't overcook them. Set cooked salmon aside.
Cook 2 cups of cous cous according to directions.
In the same pan you cooked the salmon, add tomatoes and cook down for a few minutes. Once tomatoes are getting soft, add in spinach and cook them down for another couple minutes. Remove from pan and set aside.
Add to the same pan 6 Tbsp butter, 1 cup of heavy cream, 6 cloves minced garlic, juice from 1 lemon, most of the parsley (just set a little aside to top your dish) and 1 Tbsp green goddess seasoning. Let that cook stirring often for about 5 minutes until it thickens up.
Add back in tomatoes and spinach, stir well. Then mix in cous cous and salmon. Add salt and pepper to taste and plate with parsley on top.