Grilled salmon with creamy spinach and Parmesan sauce

Season the salmon with salt and pepper and sear it in a hot pan with EVOO for 1 or 2 minutes on each side (depending on the thickness of the piece of salmon). Set aside.

Chop the garlic finely and cut the cherries in half.

In another pan, put the butter and garlic to cook in the butter.

When it begins to be toasted, add the cherries and season with salt and pepper.

Add the spinach, turn them a few times until they reduce a little in size.

Add the cream and the Parmesan cheese. Stir a few times to integrate the cheese with the cream.

Add the parsley and basil, and cook for about 3 minutes.

Place the salmon on top of the sauce in the pan and push it a little to the bottom so that the bottom stays in the sauce. Leave it for about 3 more minutes. And that's it!