In a saute pan over medium high heat add the butter and olive oil. Once it’s hot add the salmon fillets and cook until brown on both sides. About 3-5 minutes per side depending on the thickness of the salmon. Then remove and set aside.

In the same pan add the minced garlic and chopped onion, cook until soft and translucent. Then add the cherry tomatoes cook until the tomatoes blister. Deglaze the pan with the white wine. Waiting until it evaporates, then add in the chicken stock and cream. Simmer until sauce thickens 10-13 minutes. Add the spinach and parmesan cheese the last three minutes. Return the salmon back to the pan just to heat through.