Heat a 12-inch high-sided skillet over medium high heat for 2-3 minutes until very hot.

Pat salmon fillets dry with paper towels and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Add olive oil to hot pan - it should shimmer immediately. Place salmon fillets in pan with space between each, season tops with additional salt and pepper.

Sear salmon for 1-3 minutes until golden brown underneath, then flip and cook 30 seconds to 1 minute more. Remove to plate and keep warm.

Add butter to remaining oil in pan. When melted, add minced garlic and cook 1 minute until fragrant.

Chop half the cherry tomatoes, leave others whole. Add all tomatoes to pan and cook 1 minute until some begin to split.

Pour in heavy cream, add 1 1/2 teaspoons salt, dried basil, cayenne, and black pepper to taste. Simmer 2-4 minutes.

Stir in parmesan cheese until melted and smooth.

Add chopped spinach and stir until wilted. Continue cooking until sauce thickens slightly.

Stir in fresh basil and return salmon to pan. Heat through briefly before serving.