Gather all your ingredients. Chop the cherry tomatoes, mince the garlic, and grate the Parmesan cheese.

Season the salmon fillets with salt and pepper. In a skillet, heat olive oil over medium-high heat. Sear the salmon skin-side down for 4-5 minutes, flip, and cook for another 2-3 minutes. Remove and set aside.

In the same skillet, reduce the heat, add minced garlic, and sauté until fragrant. Pour in heavy cream and bring to a gentle simmer. Add grated Parmesan and stir until melted.

Add halved cherry tomatoes and fresh spinach to the sauce. Stir gently until the spinach wilts and tomatoes blister, about 2-3 minutes.

Cook your pasta in a pot of salted boiling water till al dente, then drain, reserving some pasta water. Toss cooked pasta with the sauce, adding pasta water to achieve desired consistency.

Plate the pasta, top with salmon fillet, and sprinkle with more Parmesan and black pepper if desired.