Pat the salmon fillets dry with paper towels and season both sides with salt and pepper. Let sit for about 10 minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds. Stir in spinach and cook until wilted, about 2-3 minutes.

Reduce heat to low, pour in heavy cream, and simmer for 3-4 minutes. Add grated Parmesan cheese and stir until smooth.

In a separate pan, heat olive oil and place salmon fillets skin-side down. Cook for 4-5 minutes, then flip and cook for another 2-3 minutes until cooked through.

Gently add salmon to the creamy sauce, letting it warm for a minute on low heat.

Transfer salmon to plates and optionally sprinkle with extra Parmesan. Serve immediately with sides.