1-Start by patting the salmon dry on both sides to ensure a great sear. This method keeps the fish moist and flavorful throughout the process.

2-Heat the olive oil in a large skillet over medium-high heat until it’s shimmering but not smoking. Season the salmon with salt and pepper just before searing, then place it skin side up in the pan and cook for about 3 minutes without moving until lightly browned. Flip and cook for another 2-3 minutes until it’s done to your liking, then remove the salmon from the pan and set it aside.

3-Wipe any excess oil from the pan if needed, and add the butter, garlic, and shallot. Sauté for 1-2 minutes, stirring often to avoid burning the garlic. Pour in the vegetable broth, red pepper flakes, and heavy cream, then bring it to a low simmer over medium heat.

4-Stir consistently until the sauce thickens and reduces by nearly half, which takes about 2-3 minutes. Add the spinach and stir until it’s just wilted. Finally, season the sauce with salt and pepper to taste, nestle the salmon back into the sauce, and top with the chopped parsley.