Heat the olive oil in a large skillet over medium heat.

Season the salmon fillets with kosher salt and freshly ground black pepper.

Place the salmon fillets in the skillet and cook for about 4-5 minutes on each side or until golden and cooked through. Remove from the skillet and set aside.

In the same skillet, add butter and minced garlic. Sauté for about 1 minute until fragrant.

Add the cherry tomatoes and cook until they start to burst, about 3-4 minutes.

Stir in the baby spinach and cook until wilted.

Lower the heat and add the heavy cream, Parmesan, and chopped herbs. Stir to combine and cook for an additional 2 minutes.

Return the salmon to the skillet, spooning the sauce over the top. Allow to heat through for 1-2 minutes.

Serve with lemon wedges and garnish with more herbs if desired.