Preheat your oven to 400°F (200°C). Season salmon with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear salmon 2–3 minutes per side, just until golden. Remove and set aside.

In the same skillet, add garlic and a pinch of red pepper flakes. Sauté 30 seconds until fragrant. Don’t burn it—garlic goes bitter fast.

Add spinach and cook 1–2 minutes until wilted. Stir in broth to loosen any browned bits from the pan.

Stir in cream cheese (or cream), parmesan, and lemon juice. Let the sauce simmer gently until it’s creamy and glossy. Season with a touch more salt if needed.

Return salmon to the skillet. Spoon sauce over the fillets and simmer for 2–4 minutes, just until everything is heated through and coated.

Optionally finish under the broiler for 2–3 minutes to lightly caramelize the top. Watch closely so it doesn’t burn.

Serve immediately. The sauce should be spoonable and the salmon juicy—trust the process.