Step 1

Pat salmon fillets dry with paper towels.

Step 2

Heat olive oil and butter in a large skillet over medium-high heat.

Step 3

Season salmon with salt, pepper and smoked paprika. Sear in the hot skillet (flesh-side down first) for 3-5 minutes on each side. Once cooked, remove from the pan and set aside.

Step 4

Melt the 3 tbsps. of butter in the same skillet. Sauté minced garlic and then add fresh spinach. Cook for 1-2 minutes.

Step 5

Reduce heat to low-medium heat, add heavy cream and bring to a gentle simmer, stirring occasionally. Add the boullion cube to the cream and let it simmer again (add water if necessary, if you like the sauce to be thinner).

Step 6

Add the parmesan cheese and allow sauce to gently simmer for a another minute or so until the cheese melts and sauce thickens.

Step 7

Add the salmon back into the pan, cover it with the sauce, sprinkle with chopped parsley, and a squeeze of lemon juice.