Quick, fresh, and simple salmon meal with sweet and spicy baby tomatoes over fresh spinach
Preheat oven to the broil setting. Mince garlic cloves and cut tomatoes into halves.
Add olive oil to a large skillet over medium-high heat. Allow to warm for about a minute then add garlic, tomatoes, and crushed red pepper to skillet.
Meanwhile, season salmon with sea salt, black pepper, and a squeeze of lemon juice. Set aside.
Cook tomatoes and garlic for about one minute then push them to the perimeter of the skillet, leaving space in the center. Add butter to center of pan and allow to melt.
Add salmon to space in center of pan and cook until edges start to become opaque (about 3 minutes).
To finish cooking, place pan in oven for about 8 minutes or until salmon is opaque and cooked through, and tomatoes are blistered. For safe consumption, the internal temperature of the salmon should reach 145 degrees. If you don't have a meat thermometer and are unsure, use a knife to separate one filet in the center. It should flake easily and be opaque.
Serve salmon and tomatoes over a bed of fresh spinach.