Creamy Pan Seared Salmon with Tomatoes and Spinach

Robyn

Received from a friend - Weight Watcher approved!!

2 tbsp garlic flavored olive oil
4 4 oz each skin on salmon fillets
salt and fresh ground pepper to taste
1 tbsp butter
3 cloves of garlic
2 cups halved cherry tomatoes
1 bag 6 oz baby spinach
½ cup low fat evaporated milk if not looking at calories, you can use half and half or heavy cream
¼ cup grated parmesan cheese
2 tbsp chopped fresh basil
1 tbsp chopped fresh parsley

Heat olive oil in a large skillet over medium high heat. Season the salmon fillets with salt and pepper and transfer to the skillet, skin side up.
Cook for about 7 to 8 minutes, or until browned and cooked about three quarters of the way through.
Flip over and cook for 2 more minutes more; remove from skillet and set aside.
Add butter to skillet and melt over medium heat. Stir in garlic and cook for 1 minute.
Add cherry tomatoes and season with salt and pepper. Continue to cook for 1 - 2 minutes, or until tomatoes begin to soften.
Stir in spinach and cook for 1 minute, or until spinach is beginning to wilt. Stir in evaporated milk parmesan cheese, basil, and parsley; bring to a simmer.
Reduce heat to low and cook for 2 minutes. Add salmon back to the skillet and continue to cook for 3 minutes, or until salmon is heated through.
Remove from the heat. Spoon sauce over each fillet and serve.

SERVES 4