During the winter break, warm yourself with a nice buttery meal that friends and family will enjoy. 

Ingredients: 

2 tbsp of olive oil

4 (6-oz) salmon fillets

black pepper

3 tbsp butter

3 cloves garlic, minced

1 1/2 cup of halved tomatoes 

2 cups of baby spinach 

1/4 cup of heavy cream

1/4 cup of grated parmesan 

1/4 cup of chopped parsley and basil

Directions 

1. Pour oil in to a large skillet over medium-high heat. Season salmon all over with salt-and-pepper on a separate plate. When oil is simmering but not smoking, add salmon to skillet and cook for 8 minutes (or until golden brown). Then, flip and cook for 2 minutes and transfer to a plate. 
2. Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant for 1 minute. Add cherry tomatoes and season with salt-and-pepper. Add baby spinach and cook until the spinach is beginning to wilt. 
3. Stir in heavy cream, parmesan, and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced for 3 minutes. 
4. Return salmon to skillet and spoon over sauce. Simmer until salmon is cooked through for another 3 minutes. 
5. Garnish with more herbs and squeeze lemon on top before serving. 

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