Preheat the oven to 400°F (200°C).
Heat olive oil in a large skillet over medium heat.
Season salmon fillets with salt and pepper, then place them skin-side down in the skillet.
Cook salmon for 4-5 minutes until golden brown, then flip and cook for an additional 3-4 minutes.
Remove salmon from the skillet and set aside on a plate.
Add garlic and cherry tomatoes to the same skillet, cooking for 2-3 minutes until fragrant and softened.
Stir in the spinach and cook until wilted, about 2 minutes.
Pour in the heavy cream and stir in the Parmesan cheese, allowing to simmer for 3-4 minutes until thickened.
Return the salmon fillets to the skillet, spooning sauce over each piece.
Garnish with fresh basil before serving.
