Preheat the pan: Begin by preheating a nonstick pan over medium heat, allowing it to get warm and ready for the salmon.

Prepare the salmon: Cut your salmon into four equal portions and season them generously with salt and pepper for flavor.

Sauté the salmon: Lightly grease the pan with olive oil, then place the salmon skin side down. Cook for about 5 minutes until the skin turns golden brown and crispy.

Flip the salmon: Carefully flip the salmon, optionally removing the skin. Cover the pan and cook for another 2–3 minutes until it's cooked through. Remove from the pan and keep warm.

Sauté the garlic: Lower the heat on the pan and add butter (or garlic-infused butter) along with the minced garlic. Sauté until the garlic becomes fragrant, about 1 minute.

Mix the sauce: In a small bowl, combine the 2% milk with cornstarch to create a slurry. Pour this into the pan, whisking continuously until the sauce thickens slightly, which should take about 1–2 minutes.

Add the veggies: Stir in the grated Parmesan until melted. Then add the fresh spinach, cherry tomatoes, and sun-dried tomatoes, cooking until the spinach wilts and the tomatoes soften.

Combine and serve: Return the cooked salmon to the pan for another minute to heat through. Then serve the mixture over pasta or your choice of vegetable alternatives.

Optional: Garnish with fresh basil or a squeeze of lemon juice for added brightness.