| Calories | 544 |
| Sodium | 627.8mg |
| Dietary Fiber | 1.4g |
| Sugars | 1.6g |
| Protein | 37.8g |
Heat oil in a large skillet over medium-high heat.
Season salmon on both sides with salt and black pepper.
Add salmon skin-side up to oil when it is shimmering but not smoking, and cook until deeply golden, about 6 minutes. Flip salmon over and cook 2 minutes more; transfer to a plate.
Reduce heat to medium and add butter to the same skillet. Stir garlic into the melted butter and cook until fragrant, about 1 minute.
Add cherry tomatoes to garlic and season with salt and black pepper; cook until tomatoes are beginning to soften, 2 to 3 minutes.
Mix spinach into tomato mixture; cook until spinach is beginning to wilt, 1 to 2 minutes.
Stir almond milk, Parmesan cheese, herbs, and cornstarch into spinach mixture and bring to a simmer. Reduce heat to low and simmer until sauce is slightly reduced and thicker, about 3 minutes.
Return salmon to skillet and spoon sauce over it; simmer until salmon is cooked through, about 3 minutes more.
Garnish salmon with more herbs and squeeze lemon on top before serving.
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