Pat the salmon fillets dry and season both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Add the salmon fillets to the skillet skin-side down, and cook for about 5-6 minutes without moving them.
Carefully flip the fillets and cook for an additional 3-4 minutes or until the salmon is cooked through.
Remove salmon from the skillet and set aside, keeping them warm.
In the same skillet, reduce heat to medium and add minced garlic, sautéing for 1 minute until fragrant.
Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
Pour in the heavy cream and bring to a gentle simmer, stirring frequently.
Stir in grated Parmesan cheese and lemon juice, mixing until smooth.
Return the salmon to the sauce, spooning some sauce over the top, and heat through for 1-2 minutes.
Serve immediately, garnished with extra Parmesan if desired.
