Begin by washing the baby spinach leaves thoroughly. Remove any tough stems. In a large skillet, melt 1 tablespoon of butter over medium heat.  Once the butter’s melted, add the baby spinach and sauté for about 3-4 minutes until it starts to wilt. Feel free to add a pinch of salt as this draws out the moisture from the spinach.

Add the finely chopped shallots and garlic to the pan. Cook until the shallots are translucent—this usually takes around 2 minutes. The onions will release a sweet aroma that smells utterly divine. Scrape up any bits that may have stuck to the bottom of the pan to infuse even more flavor.

Now, let’s add the cream cheese cubes. Stir them in until they’ve melted into the spinach mixture.  Next, pour in the coconut milk (or heavy cream) slowly, mixing as you go. This will create a delightful sauce that serves as the foundation of your dish. Stir in the lemon juice, zest, and white wine vinegar. Adjust salt and pepper to taste.

Season the salmon fillets generously with salt and freshly ground black pepper. In another skillet, heat the remaining tablespoon of butter and the olive oil over medium-high heat.  Once the skillet is hot, carefully place the salmon skin side down. Let it cook undisturbed for 5-6 minutes. For skinless salmon, you can monitor for a golden crust forming at the bottom.

Flip the salmon and cook for another 4-5 minutes, or until it’s cooked through but still moist. The internal temperature should reach 145°F (63°C). Transfer the cooked salmon onto the bed of creamed spinach, ensuring the sauce generously covers the fish.

To wrap it all up, sprinkle the freshly grated Parmesan cheese and any remaining chives or parsley over the top. This final touch not only adds flavor but also gives the dish a polished look. Your garlic butter creamed spinach salmon is now ready to enjoy!