First, pre-heat a nonstick pan on medium heat.

While the pan is heating, cut your large 12oz Salmon portions in half so it makes 4 servings.

Once your pan is heated, spray lightly with olive oil and place the salmon fillets skin side down in the pan.

Lightly sprinkle your salmon with salt & pepper and sauté for 5 minutes until the skin is golden brown.

Flip your salmon, remove the skin (optional) and sauté for an additional 2 minutes with the lid on your pan.

If you removed your skin, flip one more time and sauté for another minute with the lid on, then remove the salmon fillets from the pan and place them on a plate. Cover with foil to keep warm.

Reduce the heat to low and add the garlic butter from your salmon fillets to the pan or add 2 tablespoons of butter, then 2 chopped garlic cloves.

While the butter is melting, add 1tbsp of your milk and 1tbsp of cornstarch into a separate small bowl. Then whisk to make a slurry.

Add the remainder of the milk to your pan and whisk in your corn starch slurry. Whisk until your sauce begins to thicken slightly, it only takes 1-2 minutes.

Then add in the grated parmesan cheese, salt, and pepper. Stir until the cheese has incorporated into the sauce.

Next, add the sliced cherry tomatoes, chopped spinach, and sun-dried tomatoes.

Once the spinach has wilted and the tomatoes have slightly cooked down, return the salmon to the pan. Let the salmon heat up for another minute, then serve.