Sear the salmon

• Heat the olive oil in a large pan over medium-high heat.
• Season the salmon fillets with salt and pepper and sear skin-side down until golden.
• Flip and cook briefly, then set the fillets aside.

Build the tomato sauce

• In the same pan, soften the onion and garlic.
• Stir in the tomato paste and chopped tomatoes.
• Let the sauce simmer until slightly thickened.

Make it creamy

• Pour in the cooking cream and stir well.
• Add the parmesan and let the sauce gently bubble.

Finish with salmon and spinach

• Wilt the baby spinach into the sauce.
• Return the salmon fillets to the pan and spoon the sauce over them.
• Cook gently until the salmon is just cooked through.

Serve

• Serve the salmon hot with plenty of creamy tomato sauce.