Season and cook the salmon

• Season the salmon steaks with salt and black pepper.
• Heat the olive oil in a frying pan and cook the salmon until golden and cooked through, turning once.
• Remove the salmon from the pan and set aside.

Sauté the garlic

• Add the butter to the same pan.
• Add the grated garlic and sauté, stirring, until fragrant.

Cook the tomatoes

• Add the halved cherry tomatoes and chopped sun-dried tomatoes.
• Cook, stirring occasionally, until softened.

Wilt the spinach

• Add the fresh spinach and cook until wilted.

Make the creamy sauce

• Pour in the heavy cream and season with salt and black pepper.
• Let it simmer gently.

Add Parmesan and basil

• Add the grated Parmesan and fresh basil.
• Stir until the Parmesan melts and the sauce becomes creamy.

Finish the salmon in the sauce

• Return the salmon to the pan and spoon the creamy sauce over it.
• Simmer gently until the salmon is warmed through.