Melt some butter in a pan and fry the salmon slices for 2 to 3 minutes on each side. Remove the salmon from the pan, cover with aluminum foil and set aside.

Pour the brown butter out of the pan and clean the pan with a sheet of paper towels.
Put some butter back into the pan and let it melt. Finely chop the garlic and add it, along with the cherry tomatoes. Put the lid on the pan and cook gently for a few minutes or until the tomatoes begin to burst open. Pour in the cream and continue to cook gently.
Add the parmesan and the juice of half a lemon and stir into the sauce. Finely chop the spinach and basil and add. Season with salt and pepper. Finally, put the fish back in and let it warm up in the pan for a very short time. Top with a few small basil leaves.