Sear the salmon by heating a skillet over medium-high heat, patting the fillets dry, and seasoning them with salt and pepper before cooking in olive oil.

Cook the fillets in the skillet for about 1-3 minutes on one side, then flip and cook for another 30 seconds to 1 minute before removing from heat.

In the same skillet, melt butter and add minced garlic, cooking until fragrant, then add cherry tomatoes and cook until they begin splitting open.

Pour in heavy cream, kosher salt, dried basil, cayenne pepper, and additional black pepper, simmering for 2-4 minutes while stirring occasionally.

Incorporate shredded Parmesan cheese and chopped spinach, stirring until combined and the spinach is wilted.

Return the seared salmon to the sauce, ensuring everything is heated through, and serve alongside pasta or salads.