Step 1: Searing the Salmon

1. Prep the pan: Start by heating a 12-inch, high-sided skillet over medium-high heat. Let it heat up for a few minutes so that it’s very hot before adding the oil.
2. Prep the salmon: While the pan heats up, pat each salmon fillet dry with paper towels. This step is important because moisture can prevent the salmon from searing properly. Sprinkle both sides of the fillets with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
3. Add oil to the pan: Add 2 tablespoons of olive oil to the hot pan. Swirl it around to coat the surface. The oil should shimmer immediately, signaling it’s hot and ready.
4. Cook the salmon: Place each salmon fillet into the pan, skin-side down if it has skin. Don’t crowd the fillets; make sure there’s enough space between them so they cook evenly. Sprinkle a little more salt and pepper on the top side of the fillets.
5. Sear the salmon: Let the salmon cook for 1-3 minutes on one side until it develops a nice, golden brown sear. The exact time depends on the thickness of the fillet. After searing the first side, flip the fillets and cook for another 30 seconds to 1 minute. The goal is to get a crisp, golden crust on both sides without overcooking the salmon.
6. Remove from heat: Once cooked, remove the salmon from the pan and set it aside on a plate. Cover it to keep it warm.

Step 2: Make the Tuscan Sauce

1. Melt the butter: In the same pan, add 2 tablespoons of butter. The residual oil from the salmon will add flavor to the sauce, so don’t wipe out the pan. Once the butter melts, add the minced garlic. Cook for about 1 minute, stirring frequently, until the garlic becomes fragrant.
2. Cook the tomatoes: Chop half of the cherry tomatoes and leave the rest whole. Add both to the pan with the butter and garlic. Let them cook for about 1 minute, or until some of the tomatoes start to split and release their juices.
3. Add the cream: Pour in 1 cup of heavy cream. Stir to combine, and then add 1 1/2 teaspoons of kosher salt, 1 teaspoon of dried basil, and 1/4 teaspoon of cayenne pepper. Add black pepper to taste.
4. Simmer the sauce: Let the cream mixture come to a light simmer for about 2-4 minutes. Stir occasionally as it thickens slightly.
5. Add Parmesan and spinach: Stir in 1/2 cup of shredded Parmesan cheese and 3-4 ounces of chopped spinach. Continue cooking over medium heat until the sauce has thickened, and the spinach has wilted into the sauce.
6. Finish the sauce: Add 1/2 bunch of chopped fresh basil to the sauce, then return the salmon fillets to the pan. Heat everything through if necessary.