Directions

1. Heat oil in a large skillet over medium-high heat.
2. Season salmon on both sides with salt and black pepper.
3. 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.
4. Reduce heat to medium and add butter to the same skillet. Stir garlic into the melted butter and cook until fragrant, about 1 minute.
5. Add cherry tomatoes to garlic and season with salt and black pepper; cook until tomatoes are beginning to soften, 2 to 3 minutes.
6. Mix spinach into tomato mixture; cook until spinach is beginning to wilt, 1 to 2 minutes.
7. Stir almond beverage, 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.
8. Return salmon to skillet and spoon sauce over it; simmer until salmon is cooked through, about 3 minutes more.
9. Garnish salmon with more herbs and squeeze lemon on top before serving.