Begin by seasoning your skinless salmon fillets with a pinch of salt and freshly cracked pepper, allowing them to rest for about 5 minutes.

In a large nonstick skillet, heat 2 tablespoons of olive oil over medium heat. Cook the salmon fillets for approximately 4 minutes until golden brown.

Flip the fillets and cook for an additional 3-4 minutes, until the salmon flakes easily with a fork.

Remove the salmon and in the same skillet, reduce heat to medium-low and add 2 minced garlic cloves. Sauté for 30 seconds until fragrant.

Pour in 1 cup of heavy cream and whisk in ½ cup of grated Parmesan cheese and 1 tablespoon of fresh lemon juice.

Simmer for 2-3 minutes, then add 4 cups of fresh spinach, stirring until wilted.

Return the salmon to the skillet, spooning sauce over each piece, and cook for 1-2 minutes to warm through.